O tartă sărată franțuzească rafinată, cu aluat fraged cu unt, umplutură cremoasă din brânză nobilă cu mucegai albastru și nuci crocante rumenite. Perfectă pentru o cină elegantă de toamnă sau un prânz reconfortant.
Preparation method
Preparing the dough
In a large bowl, sift the flour and add a pinch of salt. Cut the cold butter into cubes and quickly work it in with your fingertips or a food processor until you achieve a sandy texture.
Add 1 beaten egg and 2-3 tablespoons of ice-cold water. Knead briefly, just until the dough comes together into a compact ball. Wrap it in cling film and chill in the refrigerator for 30 minutes.
Assembly and filling
Preheat the oven to 190°C. Roll out the dough on a lightly floured surface into a round sheet and line a tart pan (24-26 cm in diameter) with it, pricking the base all over with a fork. Blind bake the crust for 10-12 minutes.
Chef's tip
For the ultimate autumnal flavor, you can add a few thin slices of fresh pear alongside the cheese pieces before baking.
Do not add much salt to the filling; Roquefort / Bleu d'Auvergne cheese is intense and provides just the right amount of saltiness.
Ingredients
Discover also
We Also Recommend
Show all
35 min
Under an hour
Quattro Formaggi Focaccia with Crunchy Almonds and Rosemary | Italian Flatbread
Sezamo
Flammkuchen with salami
Sezamo
