- Pie crust (I used store bought refrigerated for the first run of these, but I would recommend Ree Drummond’s Perfect Pie Crust recipe from this quiche recipe)
- 5 oz frozen blueberries
- 1/4 c sugar
- 1 tsp orange zest
- 2 oz ricotta cheese (I use whole milk)
- 1/2 c shredded gruyere cheese
I used a mini muffin pan, but you could make these larger and use a regular muffin pan or use tart pans. Grease the muffin tins or use paper muffin cups. Using a small glass, cut rounds of the pie crust to fit your muffin cups and press the rounds into the muffin pan. Bake this at 450 degrees for 5-7 minutes until edges are just starting to turn a light gold but not browning yet. Set aside.
In a small sauce pan, combine blueberries, sugar and orange zest. Cook over medium heat 8-10 minutes until blueberries easy burst when pressed with a spoon. Set aside to cool. While that is cooling, mix ricotta and gruyere in a small bowl using a spatula to fully combine.
Put 1/2 tsp of the blueberry mixture in each tart. Add 1/2 tsp of the cheese mixture on top of the blueberry mixture.
Bake 10-12 minutes until the cheese just starts browning. Let cool in pan for about 5 minutes and then transfer to a cooling rack.
As mentioned, these can be made in larger sizes, but you will want the blueberry to cheese ratio to be equal.