BLUEBERRY CHEESE TARTLETS
Hello to you my Galley Friends. Here’s my situation. I’ve been invited to a friend’s place for bison burgers…a friend from Alberta who is a consummate carnivore. A bit of back story…we treated him a while ago to some water buffalo burgers (I made Juicy Lucys) and he wanted to return the favour. I offered to bring a side dish. Offer accepted. Then I thought maybe I could bring some dessert too so I offered peach pie because, thanks to my sister who told me she had made a fresh peach pie the other day and I couldn’t stop thinking about peach pie. Well, I have no confidence in making pie pastry. I’m working on perfecting it but haven’t quite reached the coming out stage. So why did I offer peach pie you might ask? Well, blame it on my sister.
So when the day came I caved and made this following treat instead. And if I can make this without a recipe and any idea of what I’m doing, I figured it was share-worthy for those who adore simple. And since we are still living in our camper, and always up for a good challenge, I made these on the stove top in my treasured Omnia Stove Top Oven.
I was so pumped about the results of my blueberry babies that I chopped a couple of fresh peaches and created a very delicious repeat performance (made this time in my land oven the day my daughter was out of the house for a meeting) and – voila! – fresh peach tartlets were born. It was that simple! Don’t you just love options?
Check back with me soon because I have a very interesting recipe for you that involves a cabbage that my daughter left in the fridge when they moved back to their home for the start of school. Cheap eats and delicious came together for this one and I’m confident you will enjoy it.
…peace and love….
Fresh Blueberry Cheese Tartlet
- Omnia stove top oven with parchment rings and baking rack (for the oven less)
- Omnia muffin rack or silicone muffin molds (for the ovenless)
- Muffin tin (for conventional oven users)
- 2 small mixing bowls
- 1 cup blueberries or 2 fresh peaches chopped
- 2 tbsp sugar
- 1 tbsp flour
- 1/2 tsp vanilla extract
- 4 oz cream cheese softened
- 1 tbsp sugar
- 1/2 tsp lemon juice
- 1/4 tsp vanilla extract
- 1 roll frozen puff pastry thawed
- 1 egg whisked
- Let the puff pastry thaw for about 1 hour
- In small bowl toss fruit with 2 tbsp sugar, flour and 1/2 tsp vanilla extract
- In second bowl combine softened cream cheese, 1 tbsp sugar, lemon juice and 1/4 tsp vanilla extract.
- When the pastry is thawed, unroll and cut into 9 equal squares
- Press each square into muffin tin or muffin molds.
- Before filling, brush edges of each pastry with whisked egg (easier to do than after filling)
- Divided cream cheese mixture amongst each of the nine squares (if using the Omnia muffin form you will have to fill and bake twice (nine tartlets total)
- Top each with a generous spoonful of the fruit mixture
for Omnia stove top
- Place covered baking pan in pre-heated base plate and cook on high for 5 minutes, then reduce heat to medium and continue to cook until pastry begins to brown around the edges, about 20 minutes
for conventional oven users
- Place muffin tin in pre-heated 400 ° oven and cook until pastry is golden brown, about 20 minutes
- Best served warm (see Galley Kat Notes below)