Makes 12
These addictive, buttery mini tarts are a finger food-friendly version of our crowd–favorite Baked Cambozola Dip with Dates and Hazelnuts. Here we use store-bought prepared pie dough for ease (we like DuFour brand), but you can also use homemade pie crust if you wish. The tarts are filled with gooey cambozola cheese—an insanely good mash-up of camembert and gorgonzola—and a sweet-and-nutty date and hazelnut relish. While the tart shells do require a quick par-bake, this recipe is easy to execute and the components can all be prepared in advance so there is minimal assembly when your guests arrive. While this elegant little appetizer is best right out of the oven, it is just as delicious at room temperature.
Ingredients:
- All-purpose flour, for dusting
- Two 9-inch refrigerated pie crusts (thawed in the refrigerator, if frozen)
- 12 muffin paper muffin liners
- Dried beans, rice or pie weights, for baking
- ⅓ cup hazelnuts
- 6 large Rancho Meladuco Medjool dates, pitted and finely chopped (about ¾ cup)
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1 teaspoon finely chopped rosemary leaves, plus small sprigs for garnish
- Freshly ground black pepper and flaky sea salt
- 6 ounces Cambozola, rind removed and cut into twelve ½-ounce pieces
To Make:
Preheat the oven to 450°F.
On a lightly floured surface, unroll the pie crusts. Using a 3-inch round biscuit cutter or the rim of a rocks glass, stamp out 12 circles. Reserve the scraps for another use. Press the circles into the cavities of a 12-cup standard muffin pan. Prick the bottoms of each tart shell with a fork. Transfer the pan to the refrigerator while you prepare the date-hazelnut topping.
On a small rimmed baking sheet, toast the whole hazelnuts in the oven until fragrant and beginning to brown, 5 to 8 minutes. Transfer to a clean kitchen towel and let cool. Wrap the towel around the hazelnuts and rub together to remove the skins. Transfer the hazelnuts to a cutting board and roughly chop. Transfer to a small bowl.
To the hazelnuts, add the dates, vinegar, honey and finely chopped rosemary. Season with black pepper and sprinkle with flaky sea salt. Gently toss to combine.
Remove the tarts from the refrigerator. Place a paper muffin liner in each tart shell and fill with a layer of dried beans, rice or pie weights. Bake for 10 minutes, or until the tart shells are beginning to brown.
Carefully remove the tarts from the oven, remove the paper liners, and top each tart shell with one ½-ounce piece of Cambozola. Return to the oven and bake until the cheese is melted and bubbling, about 5 minutes.
Remove from the oven and spoon the date-hazelnut mixture on top of each tart. Let cool slightly, then loosen with an offset spatula or butter knife and transfer to a platter. Garnish with small rosemary sprigs and serve right away.
MAKE AHEAD The recipe can be prepared through step 4 up to four hours in advance. Cover the date-hazelnut mixture with plastic wrap and store at room temperature.
Visit our Instagram for a step by step video:
https://www.instagram.com/reel/CztjZ_YLoEr/?igshid=ODhhZWM5NmIwOQ==
Recipe & Photos: Recipe Julia Heffelfinger @juliaheff