Taleggio Tart With Walnut Pastry Recipes

TALEGGIO TART WITH WALNUT PASTRY

Steps:

• To make the pastry, whizz the flour and walnuts in a food processor until the walnuts are very fine. Add the butter and cheese and whizz again until the mixture resembles breadcrumbs. Add the beaten egg and 1 tsp cold water. Pulse until the mixture forms a dough, adding a little more water if needed. Wrap in cling film and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out the pastry to the thickness of a 50p piece and use it to line a 23cm tart tin. Prick the base several times with a fork and return to the fridge to chill for a further 15 mins. (Don't be tempted to skip this step - it will help prevent any shrinkage.)
• Heat the olive oil in a frying pan over a medium heat and add the shallots and garlic. Fry for 5-10 mins until the shallots have softened and are golden. Remove from the heat and allow to cool slightly.
• Line your pastry with baking parchment, fill with baking beans and bake for 15 mins. Remove the parchment and return to the oven for a further 10 mins - this will allow the base to dry out before you add the filling. Reduce oven to 160C/140C fan/gas 3.
• Crack the egg into a medium-sized mixing bowl and add the yolks. Beat lightly with a fork before pouring in the cream. Stir in the shallots and garlic, as well as three-quarters of the Talegio, three-quarters of the cress and the lemon zest. Season.
• Pour the mixture into the tart case, add the remaining cheese and season with pepper.
• Bake for 40-50 mins until the filling is set and feels firm to the touch. Remove from the oven and allow to cool for 10 mins. Scatter over the remaining cress and lemon zest.

THREE-ONION TART WITH TALEGGIO

Steps:

• Mix flour and salt in large bowl. Make well in center of flour mixture. Add egg and oil to well. Pour melted butter and milk into well. Mix ingredients in well, gradually incorporating flour until dough forms. Turn dough out onto floured surface and knead until smooth, about 10 minutes. Form into ball. Wrap in kitchen towel; let stand at room temperature 2 hours.
• Combine leeks and oil in large nonstick skillet. Cover and cook over medium-low heat until leeks are tender but not brown, stirring frequently, about 15 minutes. Stir in red onion and green onions. Sauté uncovered until all onions are very tender, about 25 minutes longer. Season with salt and pepper. Cool. Mix in egg, then Taleggio cheese.
• Preheat oven to 375°F. Roll out dough on floured surface, forming 13-inch round. Transfer to large rimless baking sheet. Fold outer 1 inch of dough over, forming double-thick rim. Spread topping evenly over crust. Bake tart 10 minutes. Sprinkle Parmesan over. Bake until crust is golden, about 15 minutes longer. Cut into wedges.

TALEGGIO AND MUSHROOM TART

Steps:

• Heat oven to 400 degrees. Combine flour and salt in food processor. Pulse to combine. Dice butter, and add. Pulse until pebbly. Open lid, and sprinkle with egg yolk mixture. Pulse 10 or 12 times. If dough does not come together, sprinkle on a little more ice water and pulse again. Do not overwork.
• Gather dough in a ball, flatten and roll out on floured board. Fit into an 8-or 9-inch tart pan. Prick bottom, line with parchment paper or foil, cover with pastry weights or dry beans and bake 10 minutes. Remove paper and weights. Bake about 10 minutes more, until pastry starts to color. Remove from oven. Reduce heat to 375 degrees.
• While pastry bakes, heat oil in a 10-inch skillet. Add half the cumin seeds. When they pop, add mushrooms and shallots, and saute, stirring, until mushrooms start to brown. Season with salt and pepper.
• Spread pastry with creme fraiche. Cover with mushrooms, and top with cheese slices. Scatter with remaining cumin. Bake in oven about 20 minutes, until cheese melts. Serve.

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.