You are here

Roquefort and Walnut Tart

admin's picture
  Frozen puff pastry sheets package 14 Ounce (400 Gram)
  Shelled walnuts 7 Ounce (200 Gram)
  Double cream 7 Fluid Ounce (200 Milliliter)
  Roquefort cheese 7 Ounce (200 Gram)
  Grated gruyere cheese 4 1⁄2 Ounce (130 Gram)
  Eggs 4
  Grated nutmeg 1 Pinch
  Butter 1⁄2 Ounce (10 Gram)
  Pepper To Taste
  Egg yolk 1 (For The Glaze:)

1. Thaw the pastry. Put aside 20 walnuts and finely chop the rest.
2. Mash the Roquefort to a puree with a fork, add the chopped walnuts and cream. Fold in the 4 eggs and grated Gruyere. Season with grated nutmeg and pepper.
3. Preheat the oven to 250°C (475°F; gas mark 9).
4. Roll out the pastry to a thickness of 5 mm (1/4 inch). Butter a pie dish, sprinkle it with flour and line it with the pastry. Prick the bottom and sides with a fork several times. Pour in the cheese mixture and brush the edges of the tart with a mixture of beaten egg yolk and a little water.
5. Bake 10 to 15 minutes, then garnish with the remaining walnuts. Reduce the heat to 170°C (325°F; gas mark 3) and bake for a further 30 minutes. Serve hot.

Recipe Summary

Difficulty Level: 
Better Buy

Rate It

Your rating: None
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5580 Calories from Fat 4214

% Daily Value*

Total Fat 479 g736.9%

Saturated Fat 120 g600.1%

Trans Fat 0 g

Cholesterol 1240.1 mg413.4%

Sodium 6506 mg271.1%

Total Carbohydrates 173 g57.5%

Dietary Fiber 23.1 g92.6%

Sugars 16.7 g

Protein 165 g329.5%

Vitamin A 73.3% Vitamin C 4.3%

Calcium 163.8% Iron 61%

*Based on a 2000 Calorie diet

Roquefort And Walnut Tart Recipe