I am away from home....but have one at home.....can you wait until the weekend?
I use the same recipe as for my blue cheese tart.....and make it in minimuffin tins...one bite each.
Linda C

Not a mini tart, but if you like bleu cheese, you'll like this recipe - its really and truly to die for!

MQ'S Tiny Roquefort Popovers
From Williams-Sonoma

Vegetable oil, for brushing

1 cup (5 oz/155 g) all-purpose (plain) flour
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 tablespoon finely chopped fresh flat-leaf (Italian) parsley
1 and 1/4 cups (10 fl oz/310 ml) milk, at room temperature
2 eggs, at room temperature
1 tablespoon unsalted butter, melted
3 oz (90 g) Roquefort or other strong-flavored, crumbly blue cheese, crumbled
Position an oven rack in the bottom third of the oven and preheat to 450 (220°C). Generously brush two 12-cup nonstick mini muffin pans with vegetable oil.
In a large bowl, whisk together the flour, salt, white pepper, and parsley. In a large measuring pitcher, whisk together the milk, eggs, and melted butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain). Pour the batter into the prepared muffin cups to within about 1/4 inch (6 mm) of the rim (about 1 and 1/2 tablespoons each). Place a scant teaspoon crumbled cheese in the center of each filled cup.
Bake for 10 minutes. Do not open the oven door during this time. Reduce the heat to 350 (18O°C) and continue to bake until brown and crusty and fully puffed, 8-10 minutes longer. Remove from the oven and immediately transfer to a warmed: platter or napkin-lined bowl. Serve at once. Or, let cool on racks (for up to 2 hours, then reheat in a 350 (18O°C) oven for 10 minutes.
MAKES 24 WARM BITES.

These are wonderful.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

8 oz tart pastry dough (or frozen puff pastry)
3 oz spinach or Swiss Chard
1 egg
2/3 cups heavy cream
3/4 cup freshly grated Emmenthaler Cheese
1/4 teasoon freshly grated nutmeg
salt and pepper
3 oz Blue Cheese (Roquefort, Gorgonzola,etc.)
2 Tablespoons pine nuts
. If using tart pastry, prepare the dough and refrigerator 30 minutes before
you are eady to roll it out. If using commercial puff pastry defrost in the
refrigerator or at room temperature.

Preheat an oven to 425°F. Bring a large saucepan filled with water to a
boil. Plunge the spinach or Swiss Chard into the boiling water and cook for
30 seconds. Immediately drain in a colander and rinse with cold water to
halt the cooking. Drain again, pressing against the greens to force out as
much water as possible; set aside.

Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and
salt and pepper to taste and beat with a fork until completely blended.
Coarsley chop the spinach or chard and add it to the bowl; stir well.

On a lightly floured board, roll the dough out as thinkly as possible.
Sprinkle the Roquefort or other blue cheese evently over the dough. With a
fluted pastry cutter about 1 1/4 inches in diameter, cut out 18 dough
rounds. Use the rounds to line 18 individual tartlet pans or wells in
tartlet trays or miniature muffin pans. If using the former, arrange the
lines pans on a large baking sheet. Fill each lined pan with some of the
egg mixture and scatter a few pine nuts on top. Place the tarlets in the
oven and bake until the filling sets and the crust is golden, about 15
minutes. Serve Warm.

This one's tried & true:

BLEU CHEESE TARTS(makes 40)
1 pkg frozen puff pastry
8 oz pkg cream cheese, softened
3 oz pkg bleu cheese, softened
1/4 cup sun-dried tomatoes, finely chopped
1/4 cup pesto sauce
1/4 cup chopped walnuts
1/4 cup grated Parmesan

Thaw pastry for 1 hour. Unfold onto a cutting board & cut into 1" squares. Bake in a preheated 350° oven until browned, about 10 minutes. Remove top 1/2 of squares & discard.
Thoroughly mix cream cheese, bleu cheese & sun-dried tomatoes. Spread each pastry square with about 1/4 tsp cheese mixture. Top each with a dab of pesto. Sprinkle with walnuts & Parmesan. Put on an ungreased cookie sheet & broil until cheese melts, about 3-4 minutes. Serve immediately.~~ Food for Thought

Lindac, I would like to see your recipe esp if it is just blue cheese w/o chard or spincach.

Ginger, that looks like one I would like. I love anything with pesto or cream cheese.

Marilyn

Let me know if you try it, Marilyn. I really like it but only make it when I'm having company.

Ginger I saved it and I hope I remember when I have family or friends in. I keep thinking I'll do a little thing for just Paul and I with several appetizers but I can't seem to think of it when the time is right. I'll let you know for sure.

Marilyn

Hi,

Can you make these a day ahead?

You could probably make them ahead up to the point of broiling & keep them refrigerated.

Linda C....hello Iowa!??! Any chance for your recipe for the tarts? PuhLeeze?

Oops!! Sorry!!
Blue Cheese Tarts

CRUST:
1 (3-oz.) pkg. cream cheese
1 stick unsalted butter
1 cup flour

Place ingredients in food processor bowl and mix until dough forms a ball.

Pinch off small pieces and roll into balls a little larger than a marble. Place a ball into each cup of the mini muffin tins. Spread with fingers across bottom and partially up the sides to line the cup, forming a shell.

FILLING:
2 eggs
1/2 tsp. salt
White pepper
1 tsp. onion juice
1 tsp. flour
1/3 cup milk
1 (5-oz.) pkg. crumbled blue cheese

Beat eggs, add salt and pepper, onion juice, flour and milk. Add the blue cheese.

Carefully spoon filling into each pastry cup.

Bake at 375° for 15-20 minutes or until lightly browned.

Serve hot.

Makes 3 dozen.
I think it originally came from the Chicago Trib....
LC