A tiny seed was planted not too long ago. It sprouted and reached out to touch the universe. Roots spread far and deep to hold up the fast growth. It was nurtured with love and drew attention from all parts of the world. It has brought together countless people who share a common goal of bringing Sunday Supper back to the family table. Two years ago that tiny seed sprouted with a virtual progressive dinner. Now there is an anniversary feast celebrating the Sunday Supper Movement. I’m bringing Blue Cheese Walnut Tarts to the party.
What was that tiny seed? It was a tweet by my friend Isabel asking what was for Sunday Supper. The response was incredible. It’s evident as to how special a Sunday family meal is to people everywhere including me. It’s why I became a part of it from the very beginning. I replied to that tweet and watched the joyful responses to Isabel week after week. That first virtual dinner was a lot of fun and so have been all the ones since. My contribution to the first progressive dinner was a pear and stilton salad.
Sunday Supper has made for many wonderful moments in my life. One of my favorites is when I got to meet Isabel in person. I drove to Florida to help her with scouting a location for the Food and Wine Conference. At one of the potential locations, we sat on a big screened in porch and had a meal of bread, cheese, and wine. It’s why I chose to make the Blue Cheese Walnut Tarts for the celebration. They have both bread and cheese and go fabulously with wine. (I’m counting the tart shell as bread).
Some notes on the tarts: They are filled with blue cheese crumbles, a simple egg and milk mixture, and topped with finely chopped walnuts. The crust is homemade with butter, cream cheese, and flour. Yes, there is double cheese lusciousness packed into these little bites. The crust dough seems very crumbly. I almost thought it would not work and nearly tossed it. I’m glad I stuck with it though. Remember to press or squeeze and roll it with your hand at the same time when making the dough balls. They will come together eventually.
Who else is bringing something to the party? Lots of folks! Our host is Liz of That Skinny Chick Can Bake and the list of Sunday Supper contributors and the recipes they are sharing is below. They are sharing more than recipes too. Each one has a favorite Sunday Supper moment and I can’t wait to see them. Join me in the fun of visiting and reading their posts.
Blue Cheese Walnut Tarts
A recipe for Blue Cheese Walnut Tarts. These mini tarts are a great appetizer. The homemade shells are filled with blue cheese crumbles and chopped walnuts.
For the tart shells:
- 3 ounces cream cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 1 cup all-purpose flour unbleached recommended
For the tarts:
- 4 ounces blue cheese crumbles about 1 cup
- 1 tablespoon all-purpose flour
- 1 large egg
- 5 ounces evaporated milk
- Pinch of salt
- 2 to 3 drops of hot sauce
- 1/4 cup finely chopped walnuts
For the tart shells:
Beat together cream cheese and butter in a small bowl until combined.
Add flour and stir in or cut in using a fork or pastry blender.
Press the dough into a disk and cover with plastic wrap. Chill dough for at least 2 hours or overnight.
Shape dough into 24 1-inch balls. You will need to squeeze the dough in your hand while shaping into the balls. The dough will seem crumbly but will come together.
Place each ball into the wells of an ungreased mini muffin tin (1 3/4-inch muffin size).
Use your fingers to press dough onto bottom and sides of the wells to form shells.
For the tarts:
Preheat oven to 425 degrees F.
Combine blue cheese and flour in a small bowl. Spoon evenly into tart shells.
Whisk together egg, evapored milk, salt, and hot sauce. Spoon evenly over blue cheese crumbles.
Sprinkle walnuts on top of each tart.
Bake for 7 minutes then reduce oven temperature to 300 degrees F. Bake for an additional 17 minutes or until set.
Cool tarts in the pan for 5 minutes then remove and serve immediately warm or continue to cool on a wire rack to serve at room temperature.
Tarts can be made ahead and frozen. When ready to serve, put frozen tarts on a baking sheet and bake at 350 degrees F for 20 minutes or until thoroughly heated.
Time stated does not include chilling the dough.
Recipe adapted from one in the Southern Living 1986 Annual Recipes cookbook (no longer in print).
It’s a Sunday Supper Turns Two virtual party! Check out these incredible recipes that will make any celebration a most delectable one:
Brilliant Breads and Breakfast Fare:
- Brioche aux Pépites de Chocolat from Food Lust People Love
- Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
- Celebration Strawberry Crepes from The Not So Cheesy Kitchen
- Homemade Brioche from Masala Herb
- Onion Cheddar Cheese Focaccia from Flour On My Face
- Poached Pear Bread from Hip Foodie Mom
Amazing Appetizers and Cocktails:
- Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
- Blue Cheese Walnut Tarts from Magnolia Days
- Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
- Cheesy Twists from What Smells So Good?
- Key Lime Pie Martini from girlichef
- Pizza Dip from The Food Army Wife
- Slow Cooker Party Mix from Hot Momma’s Kitchen Chaos
Spectacular Soups and Salads:
- Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
- Day at the Beach Healthy Tuna Salad from Shockingly Delicious
- Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
- Luscious Fruit Salad from Pescetarian Journal
- Quinoa and Buffalo Chicken Salad from In the Kitchen with KP
- Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
- Chicken Shami Kebab from Soni’s Food
- Chicken and Rice Dinner in the Crock from Momma’s Meals
- Curried Chicken from The Foodie Patootie
- Healthy Chicken Tetrazzini from Citronlimette
- Imagination Stew from Cindy’s Recipes and Writings
- Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
- Runny Egg Risotto from Jane’s Adventures in Dinner
- Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
- Seafood Stew from Healthy. Delicious.
- Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
- Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
- Spicy Shrimp Tempura Rolls from kimchi MOM
- Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
- Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue’s Nutrition Buzz
- Azuki Red Bean Ice Cream from The Ninja Baker
- Banana Pudding Parfaits from Hezzi-D’s Books and Cooks
- Birthday Cake Macaron from A Kitchen Hoor’s Adventures
- Caramel Peanut Butter and Jelly Bars from Pies and Pots
- Chocolate Mousse Torte from That Skinny Chick Can Bake
- Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
- Crumb Cake Brownies from Table for Seven
- Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
- Gluten-Free Epiphany Cake from Happy Baking Days
- Gluten-Free Vegan Coconut Cookies from Killer Bunnies, Inc
- Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
- Kahlua Toffee Ice Cream Cake from Webicurean
- Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
- Pineapple Coconut Cupcakes from Basic N Delicious
- S’mores Snack Cake from Alida’s Kitchen
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement