Culinary Complements
Blue Cheese Tart
Makes two 12" x 4" tarts
- 1 package frozen pastry dough
- 1 whole egg
- 2 tsp water or milk
- 1 C heavy cream
- 1 whole large egg
- 2 large egg yolks
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 oz chilled Stilton or other blue cheese, rind removed and cheese crumbled
Thaw pastry dough according to directions.
Preheat oven to 375°. Roll out dough into two (approximately) 14" x 6" rectangles. Transfer to parchment or silpat lined baking sheet. Crimp pastry on all edges to seal and create sides. Poke base of pastry all over with fork tines to prevent rising. In a small bowl, mix egg with water to make egg wash. Brush pastry all over with wash.
Bake in oven 10-12 minutes until lightly golden. If bottom of shell rises up while baking, prick with fork or sharp knife to release steam or press lightly with back of fork. Remove from oven to cool slightly.
Evenly distribute cheese within the pastry shells. Whisk together cream, egg, egg yolks, salt and pepper. Pour custard over top of cheese to fill up to the edges. Return to oven and bake until set and evenly golden brown, about 10 minutes more.
Serve warm or at room temperature with Duckhorn Vineyards Napa Valley Cabernet Sauvignon.
