Roquefort and Walnut Tart | French Recipe
(0)
60 min
Under an hour
Sezamo
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.
Ingredients
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 incorporate it with your fingers or a food processor until you reach 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 leave it in the refrigerator for 30 minutes.
Assembly and filling
Preheat the oven to 190°C. Roll out the dough on a floured surface into a round sheet and place it into a tart tin (24-26 cm diameter), pricking the base in places with a fork. Blind bake the dough for 10-12 minutes.
Chef's tip
For a perfect autumnal flavor, you can add a few thin slices of fresh pear alongside the cheese pieces before baking.
Do not add a lot of salt to the filling; Roquefort / Bleu d'Auvergne cheese is intense and provides an optimal amount of saltiness.
35 min
Under an hour
