Roquefort and Walnut Tart Recipe
Ingredients
| Frozen puff pastry | 400 Gram | |
| Shelled walnuts | 200 Gram | |
| Double cream | 200 Milliliter | |
| Roquefort | 200 Gram | |
| Gruyere cheese | 130 Gram, grated | |
| Eggs | 4 standard | |
| Nutmeg | 1 Pinch, grated | |
| Butter | 10 Gram | |
| Pepper | 1 | |
| 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.
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.
Chef
