Puff Tarts With Roquefort and Walnuts

Name: Puff Tarts With Roquefort and Walnuts
Prep time: 1 h 4 min
Cook time: 20 min
Total time: 1 h 24 min
Yield: 4 serving(s)
Ingredients: 150 g Roquefort cheese; 100 g ricotta cheese; 2 tablespoons cream; 100 g walnuts; 100 g pine nuts; 1 egg; 1 shallot; salt; ground black pepper; 30 g butter; 200 g flour; 5 g salt; 1 metric cup cold water; 150 g butter

Submitted by Tea Girl

"Very rich dish that is hard to stop eating."

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Ready In:: 1hr 24mins
Ingredients:: 14
Serves:: 4

ingredients

150 g Roquefort cheese
100 g ricotta cheese
2 tablespoons cream
100 g walnuts
100 g pine nuts
1 egg
1 shallot
salt
ground black pepper
30 g butter
200 g flour
5 g salt
1 metric cup cold water
150 g butter

directions

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

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Reviews

We made these yesterday in smaller molds and served them as appetizers with drinks. They are WONDERFUL! Not one little piece was left. Thanks for sharing a truly delicious recipe.

Pesto lover

RECIPE SUBMITTED BY

Tea Girl

Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.

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