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Gorgonzola, Fig and Walnut Tartlets

Gorgonzola, Fig and Walnut Tartlets

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By Pillsbury Kitchens

Updated Jan 12, 2010

Bake-Off® Contest 43, 2008

Lana McDonogh
San Marcos, California

Gorgonzola, Fig and Walnut Tartlets

Gorgonzola, Fig and Walnut Tartlets

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Prep Time 20 min
Total 35 min
Ingredients 7
Servings 24

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Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 dried figs or pitted dates, coarsely chopped (1/3 cup)
1 tablespoon packed dark brown sugar
1/8 to 1/4 teaspoon ground cinnamon
1/4 cup Fisher® Chef's Naturals® Chopped Walnuts
1/2 cup crumbled Gorgonzola cheese (2 oz)
1 tablespoon honey

Pillsbury Pie Crust

Instructions

Step
1

Heat oven to 425°F. Unroll pie crust on flat 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.
Step
2

In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
Step
3

Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.

Nutrition

60 Calories

3 1/2g Total Fat

1g Protein

7g Total Carbohydrate

2g Sugars

Nutrition Facts

Serving Size: 1 Appetizer

Calories: 60

Calories from Fat: 35

Total Fat: 3 1/2g; 6%

Saturated Fat: 1 1/2g; 7%

Trans Fat: 0g

Cholesterol: 0mg; 0%

Sodium: 85mg; 3%

Potassium: 30mg; 1%

Total Carbohydrate: 7g; 2%

Dietary Fiber: 0g; 0%

Sugars: 2g

Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 0%; 0%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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