Potato, Roquefort and Hazelnut tart

Tags

blue cheese, hazelnuts, potato, quiche, roquefort, savoury tart, tart

This potato and blue cheese tart was a definite treat. An indulgence. It’s creamier than a quiche and manages to take something as humble as a boiling potato and cook it in a manner that transforms it into a gourmet dish. Serve as a starter or a main course with a green salad.

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!

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Endive, Roquefort and walnut salad

Tags

classic french, endives, roquefort, salad, walnut oil, walnuts

I think that this must be one of my favourite winter salads, it’s so delicate, and has such a wonderful, just lightly bitter flavor, I just can’t resist.The crunchy endive with fresh walnuts, creamy yet strong tasting Roquefort all dressed in a fragrant walnut oil – yum! This is a classic bistro salad if ever there was one. Usually served as a starter or even a main course but it is not a side salad. Make sure you have a soft and creamy Roquefort and not a dry and crumbly one. Due to the cheese being salty, I do not add salt to this salad. I also was lucky enough to use walnuts from our trees that we harvested in October (we still have heaps).  Feel free to toast them if you wish but I used them fresh.

Serves 6

Ingredients:

2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Belgian endives, about 6
1 cup / 120g organic walnut halves
180g / 6oz Roquefort, crumbled
4 tablespoons / 60ml walnut oil

Preparation:

Wash and dry the endives, remove 2cm / 1″ from the stem end of each endive, discard the core, and cut the rest across into 2cm /1″ chunks (do not use the very bottom hard bits)
Place the leaves in a large salad bowl
Add the walnuts and the crumbled Roquefort
Combine the lemon juice with the oil and pepper and whisk to blend
Drizzle the dressing over the salad and toss
Serve immediately
Bon Appétit!

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Pizza with caramelised onions, figs, Roquefort and hazelnuts

Tags

blue cheese, fiesta fridays, figs, hazelnuts, onions, pizza, roquefort

 

Makes 1 pizza
Ingredients:

1 ball pizza dough, homemade or store bought
1 tablespoon olive oil
3 medium onions, halved and thinly sliced
6 small figs, quartered
1 1/2 tablespoon balsamic vinegar
Pinch of sugar
90 g / 3 oz blue cheese, (I used Roquefort), broken into chunks
2 tablespoons hazelnuts, halved and toasted
Salt and freshly ground black pepper

Preparation :

Preheat the oven to 240 C / 480 F
Heat the oil in a sauté pan over medium heat and sauté the onions for 7 minutes
Add 1 to 2 tablespoons water, pepper, cover and cook on a low simmer for 10 minutes
If the mixture is still wet, uncover and bubble off any liquid
Place the pizza dough on a pizza baking sheet
Top the base with the caramelised onions
Place the quartered figs on top
Drizzle with the balsamic vinegar and sprinkle with sugar
Grind some black pepper over
Place in the oven for 8 to 10 minutes
Halfway through the cooking time, dot the cheese on the pizza
Add the hazelnuts and return to the oven
Remove and eat immediately
Enjoy!

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