COVER STORY .

Bleu Christmas

Cheese Tartlets by Sue Miller


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Published: Dec 2, 2009

Neal Santos

Delicate and creamy enough for funky-cheese newbies, yet still sharp and earthy enough from a few bare veins of blue mold for old heads, Birchrun Hills Farm's Birchrun Blue has quickly become its signature cheese. Sue Miller, co-owner and cheesemaker of the Chester County farm, crafts a line of four raw cow's milk cheeses that make distinctively regional gifts. "Our cheese speaks to our farm, to the terroir," she says. "Sharing it gives you a chance to slow life down with some great wine or beer."

To thrill the fromage fan on your gift list, stock a pretty basket with a wrapped wedge of Birchrun Blue, local Jonagold apples and wildflower honey. Or arrive to the party with a bevy of Miller's sweet and savory tiny tartlets that mingle the flavors of our local harvest. You can purchase Birchrun Hills Farm's cheeses at DiBruno Bros. (1730 Chestnut St. and 930 S. Ninth St., 215-665-9220) and at the Fair Food Farmstand (Reading Terminal Market, 12th and Arch streets, 215-627-2029).

1 Thaw 1 package of frozen puff pastry on the counter for at least 45 minutes before you want to work with it, or overnight in the refrigerator.

2 Preheat oven to 350 degrees Fahrenheit.

3 Gently unfold the thawed sheet of pastry onto a lightly floured surface. Roll the dough into a rectangle with a lightly floured rolling pin, then cut circles that are slightly larger than the cups of your mini-tart or mini-muffin pan out of the rolled dough with a round cookie cutter or drinking glass.

4 Spray each cup with non-stick cooking spray, and then tuck each pastry circle into each cup of the pan.

5 Thinly slice 3 medium apples and sauté them over medium heat in 1 1/2 tablespoons of butter. Add 2 tablespoons of honey to the pan, and remove from heat when the apples are tender. Dice 1 more medium apple. In a separate pan, sauté the diced apple with 1/2 tablespoon of butter; add 1 tablespoon of honey and cook until tender.

6 In a bowl, whisk together 4 beaten eggs and 1 cup of heavy cream. Gently stir in 5 ounces of crumbled Birchrun Hills Farm's Birchrun Blue, 1/8 teaspoon of nutmeg and 1/2 teaspoon of finely chopped, fresh thyme until blended.

7 Evenly divide the diced sautéed apples into pastry cups; then fill each cup 1/8 inch from the rim with the egg-cheese mixture.

8 Layer sliced sautéed apples over top of each tart in a pretty pattern, and sprinkle each lightly with nutmeg.

9 Bake for 25 to 30 minutes, or until the tops are lightly browned and the custard is set. Serve at any temperature — hot from the oven for hors d'oeuvres, room temperature on a stationary buffet, or cold from the fridge for a lightning-fast breakfast.

(felicia.dambrosio@citypaper.net)