Tags
blue cheese, hazelnuts, potato, quiche, roquefort, savoury tart, tart
Serves 4 to 6
Ingredients:
1 shortcrust pastry
100g / 4oz lardons
500g / 17oz potatoes, peeled
1 medium onion, diced
200g / 8oz Roquefort
200ml / (3/4 cup plus 2 tablespoons) heavy cream
75g / 3oz grated Gruyère
1 handful of hazelnuts, roughly crushed
Salt and freshly ground black pepper
Preparation:
Take the dough out of the fridge and roll out on a floured surface and transfer to a buttered 9 inch (24cm) tart pan
Place again in the fridge for about 20 minutes
Preheat the oven to 210C / 420F
Place the whole potatoes in a saucepan with boiling water and cook for 15 minutes
Drain and allow to cool completely
Slice into thin slices
In a skillet, lightly brown the lardons and onion, about 5 minutes, stirring constantly
Remove the tart shell from the refrigerator
Arrange half the potato slices on the base
Add the lardons and onions
Cover with the remaining potatoes
Pour the cream over the top
Sprinkle the crumbled Roquefort over
Add the hazelnuts
Finally sprinkle on the grated Gruyère
Bake for 35 to 40 minutes
Serve warm
Enjoy!
Makes 1 pizza
Another superb even if you might think unusual combination at first. I must admit that when I first heard of combining white fish with a strong blue cheese, the idea seemed a bit strange but I had to try it and, boy, am I glad that I did. I made this last night for dinner and it had Stuart and I both trying to get the final scrap of sauce to add to our fish. You simply must give this a try. You can use any medium to firm white fish, cod, halibut, sea bass. For the blue cheese, I used a Bleu de Brebis, a delicious sheep’s milk, very creamy blue cheese, but you can use a Bleu d’Auvergne, Roquefort, Bleu de Bresse or Fourme d’Ambert. Do not use a Gorgonzola as it tends to be too salty.
