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Puff Tarts With Roquefort and Walnuts

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“Very rich dish that is hard to stop eating.”
1hr 24mins

Ingredients Nutrition


  1. Prepare the pastry: Dissolve the salt in a glass of water.
  2. Put the flour in a bowl, make a well, pour in water and mix with wooden spoon.
  3. Work the dough quickly, it must be rough like bread dough.
  4. Let stand 15 to 20 minutes in the bowl covered with a cloth.
  5. On a floured board, roll out the dough round, leaving the thicker central portion (1.5cm) the edges (0.5cm).
  6. Knead the butter with a fork, place it on the thick part of the dough and enclose it by folding the edges of the dough and soldering with a little water.
  7. Roll out the dough into an elongated rectangle, fold in three by folding the first third to you and the third upward.
  8. Turn the dough a quarter turn to the right opening, and then spread again the rectangle, fold into thirds and give a quarter turn right.
  9. Let stand 15 to 20 minutes in fridge.
  10. Take the dough, place the openness to the right and give the third and fourth rounds.
  11. Let stand 15 to 20 minutes in fridge.
  12. Now for the rest: Pre-heat oven to 210 °C.
  13. Spread the puff pastry to a thickness of 3 to 4 mm.
  14. Put them in four buttered molds of 10 cm in diameter.
  15. Beat the egg.
  16. Wash dough with egg and place them on a baking sheet.
  17. Roughly chop the pine nuts and walnuts.
  18. Lightly brown gently in a pan with 30g butter and a finely chopped shallot.
  19. Meanwhile, mash the blue cheese with a fork in a bowl. Add the cream and ricotta. Mix thoroughly.
  20. Generously add salt and pepper.
  21. Spread the walnuts and pine nuts in the bottom of each mold.
  22. Spread over cheese mixture.
  23. Bake for 20 minutes.
  24. Remove from oven and serve immediately with salad.

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