Easy And Quick Roquefort Cheese Tart Recipes

SPINACH, BACON & ROQUEFORT TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.

ROQUEFORT, LEEK AND WALNUT TART

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.

EASY AND QUICK ROQUEFORT CHEESE TART

Steps:

• Open the pack of puff pastry and unroll it on an oven proof tart dish. In a bowl, mix the 5 eggs with the fresh cream. In a separate dish mash the Roquefort cheese with a fork. When the cheese is ready, spread the Roquefort over the puff pastry. Pour over the mixture of cream and eggs. Remember NOT to add any salt as the Roquefort cheese is already very salty. Bake for about 25 minutes at 210°C. For more delicious variations of these tart check http://hubpages.com/hub/recipes-with-Roquefort-cheese

STICKY PEAR TARTS WITH ROQUEFORT CREAM

Steps:

• Unravel the pastry and cut out two 15cm diameter circles using a saucer or small plate as a guide. Put them on a tray and prick all over with a fork. Peel, core and halve the pears lengthways. Finely slice each half and arrange in a neat overlapping circle in the middle of the pastry, leaving a 2cm border. Roll up and crimp the edges of the pastry to tuck the pears neatly into the tart. Can be prepared up to 1 day ahead and kept in the fridge; if the pears brown a little, it won't show.
• To make the cream, whisk the cream and honey together to form soft peaks, add the cheese and continue to whisk. Scrape into a small container and chill until needed. Can be made 1 day ahead.
• Put a baking tray in the oven and heat to 200C/180C/gas 6. For the glaze, put the sugar in a pan over a medium heat until it melts and caramelises. Pour this over the pears, then put the tarts on the hot baking tray and cook for 15 mins until they're puffed up and golden. Lift the tarts onto warmed plates and serve with a spoonful of the Roquefort cream so it melts on top.

ROQUEFORT CHEESE SPREAD

Steps:

• Mix all ingredients together in medium bowl.
• Serve immediately or bring to room temp if refrigerated.

ONION, WALNUT AND ROQUEFORT TART

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.