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Roquefort And Walnut Tart

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Ingredients
  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:)
Directions

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
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Walnut
Interest: 
Healthy

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