Wisconsin Cheese Tart with Apple-Walnut Salad

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
12

Individual phyllo dough shells are filled with creamy Wisconsin Gruyère and Gorgonzola and paired with a sweet, crunchy and refreshing salad.

Ingredients

Tart:
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
8 eggs
2 cups heavy cream
1 cup (4 ounces) Grand Cru® or ther Wisconsin Gruyère cheese
1/4 cup (about 2 ounces) Creamy Gorg® or other Wisconsin Gorgonzola Cheese, crumbled
1 (16-ounce) box phyllo dough
4 ounces clarified butter

Salad:
1/8 cup extra-virgin olive oil
1/8 cup aged balsamic vinegar
Turbinado sugar, to taste
12 ounces mixed baby salad greens
1/4 cup black walnuts
3 Gala apples, cored and finely sliced
Kosher salt and pepper, to taste

Steps

For the tart, preheat the oven to 375ºF.

Combine the chopped herbs, eggs, and cream in a mixing bowl. Blend until smooth. Stir in the cheeses. Season to taste and refrigerate.

Remove the phyllo dough from the packaging. While it is still rolled up, trim a quarter inch off of each end of the dough. Unroll the dough and cover with a towel to prevent drying.

On a cutting board, spread flat one layer of phyllo dough and brush with some of the clarified butter. Top with a second layer of phyllo and butter. Continue until four layers are completed. (Refrigerate remaining phyllo for another use.)

Using a sharp knife, cut twelve 4-inch phyllo squares and put each square into a standard-size muffin tin, shaping into a cup. Fill the cups two-thirds full with the cheese mixture. Bake until the phyllo is crisp and the custard is set. When cool, carefully remove the tarts from the muffin tins. Place one on each of 12 serving plates.

For the salad, in a bowl, mix the oil, vinegar and turbinado sugar for salad dressing. Blend well. Toss the greens, walnuts, and apple slices with the dressing. Arrange a portion of salad beside each tart. Season to taste and serve.

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources