ROQUEFORT, LEEK AND WALNUT TART
The open-face Alsatian tarte flambée can be as versatile as a quiche. Most often it's given classic treatment, with bacon and onions on a pastry-lined bed of crème fraîche and fromage blanc. But why stick to tradition? You can make it with mushrooms, omit the bacon and dot it with caviar, add smoked salmon, pave it with zucchini slices, and explore other cheeses, including Taleggio and chèvre. Here's an assertive version that keeps the bacon but opts for Roquefort cheese, leeks and walnuts. And instead of pizza dough, which is a typical underpinning, for a more expedient result, you can make it with pie pastry.
Provided by Florence Fabricant
Categories brunch, dinner, lunch, pies and tarts, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Blend together flour, baking powder and half the salt in a bowl or a food processor. Beat egg yolk with 5 tablespoons cold water. Stir in olive oil. Pour this mixture over the flour mixture and beat with a fork if using a bowl, or pulse about a dozen times in the processor, until dough starts to come together. Add another teaspoon or two of water if mixture is too dry.
- Gather dough together and knead briefly on a lightly floured surface to form into a ball. Roll and trim to make an oblong 9 by 13 inches or a 12-inch round. Place on a parchment-lined baking sheet. Fold up a half-inch border all around either shape. Heat oven to 400 degrees.
- Spread bacon in a heavy skillet and cook until very lightly browned. Stir in leeks and remaining salt and cook until softened and translucent. Stir in walnuts, sauté about 30 seconds, and remove from heat. Mash Roquefort and work in crème fraîche. Spread on pastry. Scatter leek, bacon and walnut mixture evenly on top. Bake 20 minutes, allow to cool briefly, cut in squares or wedges and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 167 milligrams, Sugar 1 gram, TransFat 0 grams
ROQUEFORT AND LEEK TART
Another variation on the theme of almost-instant tarts, this one combining a lovely creaminess with a certain piquancy from the Roquefort. (Perfect for veggies too.) NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available
Categories Tarts and Flans Vegetarian recipes
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Pre-heat the oven to gas mark 6, 200ºC. First, pop a baking sheet into the centre of the oven while it's pre-heating. Meanwhile, melt the butter in a frying-pan, add the chopped spring onions and leeks and cook them over a medium heat for 5-6 minutes. Now, using oven gloves, place the pastry case, still in its foil container, on the baking sheet, arrange the onion-and-leek mixture over the base and crumble the Roquefort on top. Whisk the double cream and the eggs together in a jug, season and then pour this over the cheese and leeks. Sprinkle the Parmesan over the surface, then transfer the baking sheet to the centre of the oven. Reduce the heat to gas mark 4, 180ºC and bake the tart for 35-40 minutes, till golden and firm in the centre. Leave to rest for 10 minutes before serving with a tossed green salad. Note: this can also be made in 6 frozen tartlet cases; cook as above.
BLUE CHEESE WALNUT TART
This simple yet elegant tart gives any casual get-together a touch of class. It's wonderful as a lunch entree and also perfect as part of a springtime brunch buffet. -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom; trim edges. Bake at 425° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a large bowl, beat the cream cheese, blue cheese and garlic until blended. Add the cream, egg, cayenne and pepper; beat well. Spread mixture into crust. Sprinkle with red peppers, walnuts and parsley. Cover and freeze for up to 3 months, or bake, uncovered, at 375° for 15-20 minutes or until center is set., To use frozen tart: Remove from the freezer 30 minutes before baking (do not thaw). Uncover; place on a baking sheet. Bake at 375° for 30-35 minutes or until center is set.
Nutrition Facts : Calories 197 calories, Fat 16g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 208mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
ONION, WALNUT AND ROQUEFORT TART
A recipe from Ris Lacoste, Washington, DC chef extraordinaire. This can be made in an 11" tart pan or as tiny little hors d'oeuvre. If making for lunch or supper, serve with a green salad to which you add a bit of pear. A Riesling or a Sauvignon Blanc is a nice accompaniment.
Provided by Chef Kate
Categories Lunch/Snacks
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- On a floured, cold surface, roll out the pie dough to a 14-inch circle, about 1/8-inch thick. Roll the dough onto the rolling pin and unroll onto the tart pan (use an 11" pan with a removable bottom).
- Gently mold the dough around the edges to completely line the pan. Roll the rolling pin over the edges of the pan to cut off the excess dough. Patch any spots with the extra dough and then freeze any remaining for later use. Chill the molded pie shell for about 20 minutes before baking or freeze, well wrapped until ready to use.
- When ready to bake, score the bottom of the tart shell with fork marks to prevent the dough from bubbling. "Blind bake" the tart shell by covering it fully with a sheet of parchment paper and filling the tart with rice or dried beans, making sure to completely fill in the shape of the shell with the beans. This weighted process will allow the crust to bake without shrinking or losing its shape.
- Bake for about 30 minutes, until shape has set and the dough is lightly colored.
- Remove the beans and parchment and store for later use.
- Return the tart shell to the oven and bake another 10 minutes until it is golden brown.
- Meanwhile, heat the butter and oil in a heavy based sauté pan. Add the onions and cook gently over medium heat, until the onions are caramelized, about 30 minutes.
- Once caramelized add the sherry and cook until the liquid has evaporated and the onions are dry.
- Season to taste with salt and pepper.
- Remove to a plate and chill in the refrigerator. The onions can be made two or three days ahead.
- Toast the walnuts in the oven until lightly colored, about 10 minutes. When cool enough to handle, coarsely chop the nuts and then place in a colander or large holed strainer and shake until most of the bitter skins or "dust" is removed. Set aside until ready to use. The nuts can also be prepared ahead and kept well covered.
- To make the custard, simply whisk together the yolks and the heavy cream until mixed and season with salt, pepper and cayenne.
- To assemble, cover the bottom of the tart shell with an even distribution of the caramelized onions.
- Repeat again with the walnuts and then the Roquefort.
- Cover with the custard and bake in the preheated oven for about 40 minutes, or until just golden. Remove from the oven and allow to set before serving.
FIG & BLUE CHEESE TART
This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner
Provided by Sarah Cook
Categories Lunch, Main course
Time 3h40m
Number Of Ingredients 11
Steps:
- First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
- To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
- Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.
Nutrition Facts : Calories 978 calories, Fat 81 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.35 milligram of sodium
More about "roquefort leek and walnut tart food"
PEAR, WALNUT AND ROQUEFORT TART - TESCO REAL FOOD
From realfood.tesco.com
5/5 (12)Category Side DishCuisine BritishTotal Time 45 mins
ROQUEFORT AND CARAMELIZED ONION TART RECIPE
From thespruceeats.com
4.5/5 (26)Total Time 1 hr 50 minsCategory Entree, Side Dish, Brunch, PieCalories 324 per serving
HENRIETTA INMAN'S RECIPES FOR SPRING-TIME TARTS | FOOD ...
From theguardian.com
OUR 10 BEST BLUE CHEESE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
BLUE CHEESE AND WALNUT QUICHE | PASTRY - DOVES FARM
From dovesfarm.co.uk
4/5 (1)
ROQUEFORT, WALNUT AND CHICORY SALAD - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Servings 4Total Time 15 minsCategory Lunch, Starter
DESSERTS - CECILE'S CUISINE
From cecilecuisine.com
Estimated Reading Time 50 secs
ROQUEFORT CHEESE RECIPES - NYT COOKING
From cooking.nytimes.com
ROQUEFORT AND WALNUT TART – NOT FOR THE FAINT HEARTED ...
From debsedso.wordpress.com
BEST RECIPES : LEEK AND ROQUEFORT TART WITH CARAMELISED ...
From bestrecipes201.blogspot.com
LEEK AND STILTON QUICHE RECIPE - BBC FOOD
From bbc.co.uk
WALNUT RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
ROQUEFORT TART WITH WALNUT PASTRY RECIPE BY SWEET.CHEF ...
From ifood.tv
EVERYDAY FOOD BY FAY • ROQUEFORT AND LEEK QUICHE (VEGETARIAN)
From askwhatsforlunch.tumblr.com
ROQUEFORT, LEEK AND WALNUT TART RECIPE | RECIPE | TART ...
From pinterest.com
LEEK AND ROQUEFORT TART RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
ROQUEFORT AND WALNUT TART RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
ROQUEFORT LEEK TART RECIPES
From tfrecipes.com
PEAR, WALNUT AND ROQUEFORT TART RECIPE
From crecipe.com
RICK STEIN LEEK TART | CLASSIC FRENCH RECIPE
From thehappyfoodie.co.uk
VEAL WITH LEEK AND ROQUEFORT SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
WALNUTS WITH ROQUEFORT - FRENCHSELECTIONS.COM RECIPES
From frenchselections.com
ROQUEFORT, LEEK AND WALNUT TART FOR THE NEW YORK TIMES ...
From rikkisnyder.com
EUGENIE KITCHEN: WALNUT HONEY TART RECIPE 9F8
CAULIFLOWER LEEK ROQUEFORT TART - YUM GOGGLE
From yumgoggle.com
ONION, WALNUT AND ROQUEFORT TART - PLAIN.RECIPES
From plain.recipes
ROQUEFORT LEEK AND WALNUT TART RECIPES
From tfrecipes.com
ROQUEFORT, ONION & WALNUT TART RECIPE FROM GRAINS | COOKED
From cooked.com.au
LEEK AND ROQUEFORT TART WITH CARAMELISED APPLE AND PINE ...
From foodinnovationnews.blogspot.com
LEEK AND ROQUEFORT TARTS STOCK PHOTO - DOWNLOAD IMAGE NOW ...
From istockphoto.com
FOOD, SERVICE AND DECOR WAS FAB, DEFINITELY WORTH A VISIT ...
From tripadvisor.com
ROQUEFORT, WALNUT & PUMPKIN TART | CHALET SAVOIE FAIRE
From chaletsavoiefaire.com
ROASTED BEET AND CHèVRE GALETTES IN 2021 | ROASTED BEETS ...
From pinterest.ca
COTTAGE CHEESE RECIPES: LEEK AND ROQUEFORT TART WITH ...
From cottagecheeserecipes2.blogspot.com
ROQUEFORT, LEEK AND WALNUT TART RECIPE - FOOD NEWS
From foodnewsnews.com
ROQUEFORT, ONION & WALNUT TART RECIPE FROM GRAINS | COOKED
From cooked.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love