For those short on time but eager to bake fresh, delicious meals, THE BIG BOOK OF EASY BAKING WITH REFRIGERATED DOUGH has the answer. Grace Wells, Editor of this new book, joined Tonia's Kitchen to share some easy recipes. Today she talks about combining gorgonzola, figs and walnuts into tasty tartlets using Pillsbury pie dough.
Gorgonzola, Fig & Walnut Tartlets
1 Pillsbury refrigerated pie crust, softened
6 dried figs or pitted dates, coarsely chopped
1 TBLSP packed dark brown sugar
1/8 to 1/4 tsp. cinnamon
1/4 cup chopped walnuts
1/2 cup crumbled gorgonzola cheese
1 TBLSP honey
Heat oven to 425. Unroll pie crust on work surface. Using 2 inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 tsp. fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 tsp. of cheese.
Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle with honey. Serve warm.
Excerpted from PILLSBURY THE BIG BOOK OF EASY BAKING WITH REFRIGERATED DOUGH © 2014 by Pillsbury. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. A