For the tart:
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary leaves, chopped
2 cups heavy cream
1 cup (4 ounces) Wisconsin Grand Cru® cheese or other Wisconsin alpine-style cheese
1/4 cup (about 2 ounces) Treasure Cave® Crumbled Gorgonzola Cheese from Wisconsin
1 16-ounce box phyllo dough
4 ounces clarified butter
For the salad:
1/8 cup extra-virgin olive oil
1/8 cup aged 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 make the tart: Preheat the oven to 375°F. Combine the chopped herbs, eggs and cream in a mixing bowl and blend until smooth. Then, stir in the cheeses. Season to taste and refrigerate.
Remove the phyllo dough from the packaging and, while it is still rolled up, trim a quarter inch off each end of dough. Then, unroll the dough and cover it with a towel to prevent drying.
Spread one layer of the dough flat on a cutting board and brush it with the clarified butter. Then, top it with the second layer of phyllo dough and brush that layer with 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 cups. Fill the cups two-thirds full with the cheese mixture and bake until the phyllo is crisp and the custard is set. When cool, carefully remove the tarts from the muffin tin and place one on each of 12 serving plates.
To make the salad: Blend the oil, vinegar and turbinado sugar in a bowl for the salad dressing. Then, toss the greens, walnuts and apple slices with the dressing. Arrange a portion of the salad beside each tart and season to taste.
Recipe courtesy of Wisconsin Milk Marketing Board