Roquefort Tart

Week 31


When I think of France, I think of Fromage!! Cheese in every way, shape or form, inevitably though, my thoughts turn to rich salty blue cheese such as the Roquefort. I have decided to make a blue cheese tart.  It is simple and quick and can be an entrée or main.

Roquefort Tarte



¾ Cup Flour

90gm Butter

1 egg Yolk


2 Eggs

½ Cream

40gm Roquefort Cheese

2 Shallots

Ground pepper

Roquefort Tarte-2


Put flour and cold butter in a food processor and mix until it forms breadcrumbs.  Add egg yolk to the processor for a few quick pulses.  Turn mix out onto the bench and push together.  Wrap in plastic wrap and refrigerate for ½ hour.

Preheat oven to 180 degrees.

Spray a non stick tart tin with oil.  Roll pastry out to desired thickness and cut into circles to fit tart tins. Return the tarts to the fridge for a 1/2 hour.

Place greaseproof paper and baking beads inside the pastry to bake blind.

Bake in the oven for 20mins, or until the pastry is golden.

Remove tarts from oven.  Chop the shallots finely and put into the cooked tart shell, crumble the blue cheese in the bottom and season with freshly ground pepper.

In a bowl mix two eggs and ½ cup of cream.  Pour the cream mix into the tarts and add a few more shallots on the top of the tarts to decorate.

Reduce the heat in the oven to 160 degrees and cook until the middle is cooked.

Roquefort Tarte-3