ROQUEFORT, LEEK AND WALNUT TART
The open-face Alsatian tarte flambée can be as versatile as a quiche. Most often it's given classic treatment, with bacon and onions on a pastry-lined bed of crème fraîche and fromage blanc. But why stick to tradition? You can make it with mushrooms, omit the bacon and dot it with caviar, add smoked salmon, pave it with zucchini slices, and explore other cheeses, including Taleggio and chèvre. Here's an assertive version that keeps the bacon but opts for Roquefort cheese, leeks and walnuts. And instead of pizza dough, which is a typical underpinning, for a more expedient result, you can make it with pie pastry.
Provided by Florence Fabricant
Categories brunch, dinner, lunch, pies and tarts, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 167 milligrams, Sugar 1 gram, TransFat 0 grams
CROSTATA WITH DRIED APRICOTS AND TALEGGIO
Provided by Giada De Laurentiis
Categories dessert
Time 1h28m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the crust: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not overmix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes.
- For the filling: Put an oven rack in the lower third of the oven. Preheat the oven to 375 degrees F. In a medium bowl, combine the apricots, walnuts, lemon zest, cinnamon, and sea salt. Add the honey and stir until all the ingredients are coated. Stir in 2/3 of the cheese.
- Cut a piece of parchment paper to fit inside a 12 by 17-inch baking sheet and put it on a work surface. Put the chilled dough on the parchment paper. Roll the dough into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer it to a baking sheet. Put the apricot filling in the center of the dough, spreading evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Arrange the remaining cheese on top of the filling.
- Using a pastry brush, brush the crust with the beaten egg. Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes. Remove the crostata from the oven to a cutting board and uncover. Cool for 10 minutes, then cut into slices and arrange on a serving platter. Serve while still warm.
POTATO, TALEGGIO & SPINACH TART
This hearty tart is ideal for feeding a hungry crowd. It reheats really well, so you can bake it earlier in the day
Provided by Mary Cadogan
Categories Lunch, Main course
Time 2h30m
Number Of Ingredients 8
Steps:
- Tip the flour and the yeast into a bowl and mix well. Stir in ½ tsp salt, then make a well in the centre and add 200ml hand-hot water and the oil and mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 mins until the dough is smooth and silky. Return to the bowl, cover with a clean tea towel and leave to rise for 1 hr.
- Meanwhile, boil the potatoes, then drain. Leave until cool enough to handle, then peel and cut into thin slices.
- Put the spinach into a metal colander and pour over boiling water from a kettle to just wilt the leaves. Press out excess water using the edge of a saucer.
- Knead the risen dough and roll out to line a 30 x 36cm shallow rectangular tin. Arrange the spinach over the pastry to within 2cm of the edges. Arrange the potatoes and Taleggio alternately over the top and scatter with rosemary. Sprinkle the Parmesan over the filling and the pastry edges and drizzle with a little olive oil. Leave to rise again for 20 mins. Heat oven to 200C/180C fan/gas 6. Bake for 20-25 mins until the pastry is golden and the topping melted and golden brown. Serve cut into squares.
Nutrition Facts : Calories 370 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.43 milligram of sodium
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