WISCONSIN GRUYERE AND
GORGONZOLA CHEESE TARTS WITH
BLACK WALNUT AND APPLE SALAD

FOR THE TART:
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
8 eggs
2 cups heavy cream
4 ounces (1 cup) Roth Käse Grand Cru Gruyère cheese
1/4 cup Belgioioso Creamy Gorgonzola cheese, crumbled
1 (16 ounce) box phyllo dough
4 ounces clarified butter
FOR THE SALAD:
1/8 cup extra virgin olive oil
1/8 cup aged Modena 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

TO PREPARE THE TART:
Preheat oven to 375 degrees F.

Combine 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 and trim a quarter inch off each end of the dough while it is still rolled up. 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 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 cups 2/3 full with cheese mixture.

Bake until the phyllo is crisp and the custard is set. When cool, carefully remove tarts from muffin tins. Place one on each of 12 serving plates.

TO PREPARE THE SALAD:
In a bowl, mix extra virgin olive oil, balsamic vinegar and Turbinado sugar for salad dressing. Blend well. Toss the greens, walnuts and apple slices with the dressing.

TO SERVE:
Arrange a portion of salad beside each tart. Season to taste and serve.

Servings: 12
From: Chef Rhys Lewis
Source: Wisconsin Milk Marketing Board, Inc.