Best French Roquefort Flan Recipes

ROQUEFORT LEEK TART

Steps:

• Heat oven to 400 degrees. Roll out pastry and line quiche or tart pan. Line with foil and weight with pastry weights or dry beans. Bake 10 minutes, remove foil and weights and bake until golden, about 15 minutes more.
• While pastry bakes, heat butter in large skillet. Add leeks, season with pepper and sauté over low heat until soft but not brown. Remove from heat.
• When pastry is done, remove from oven and lower oven heat to 375 degrees. Spread leeks in pastry. Add cheese and thyme. Mix eggs and half-and-half and pour over ingredients in pastry.
• Bake tart 35 to 40 minutes, until filling feels fairly firm to the touch and has barely begun to brown. Serve warm or at room temperature.

PEAR, ROQUEFORT AND ROSEMARY FRENCH GALETTES - TARTELETTES

Steps:

• Put the blue cheese into a bowl and lightly crush or mash it. Add the whisked egg whites and the creme fraiche.
• Add salt and black pepper to taste and mix it to a coarse paste.
• Set aside and then chill it.
• Roll out the pre-prepared shortcrust or puff pastry. Using a plain or fluted 5" cutter, cut out four circles.
• Put them on a lightly greased baking sheet and prick them all over with a fork.
• Carefully spread the chilled blue cheese mixture all over them, leaving a border of about 1/2" to 3/4".Then sprinkle them with the finely chopped fresh rosemary leaves & store in the fridge.
• Pre-heat the oven to 220C/400F/Gas 6.
• Melt the butter in a shallow large pan & then add the pear slices, and about 3-4 tablespoons of water.
• Cook gently for about 6-8 minutes until the pears are tender but still holding their shape. Allow to cool.
• Arrange the pears over the chilled galettes in neatly overlapping circles and brush with a little melted butter.
• Sprinkle over the cumin seeds and a few extra rosemary leaves, season with salt and pepper and bring the edges of the pastry up and over the edge of the pears, to form a loose crust.
• Brush the tops of the galettes & the pastry with the beaten egg yolks & milk mixture.
• Bake for 15-20 minutes until golden brown.
• Cool the galettes slightly before serving with salads, pickles or chutney.

ONION, WALNUT AND ROQUEFORT TART

Steps:

• Preheat the oven to 350 degrees.
• On a floured, cold surface, roll out the pie dough to a 14-inch circle, about 1/8-inch thick. Roll the dough onto the rolling pin and unroll onto the tart pan (use an 11" pan with a removable bottom).
• Gently mold the dough around the edges to completely line the pan. Roll the rolling pin over the edges of the pan to cut off the excess dough. Patch any spots with the extra dough and then freeze any remaining for later use. Chill the molded pie shell for about 20 minutes before baking or freeze, well wrapped until ready to use.
• When ready to bake, score the bottom of the tart shell with fork marks to prevent the dough from bubbling. "Blind bake" the tart shell by covering it fully with a sheet of parchment paper and filling the tart with rice or dried beans, making sure to completely fill in the shape of the shell with the beans. This weighted process will allow the crust to bake without shrinking or losing its shape.
• Bake for about 30 minutes, until shape has set and the dough is lightly colored.
• Remove the beans and parchment and store for later use.
• Return the tart shell to the oven and bake another 10 minutes until it is golden brown.
• Meanwhile, heat the butter and oil in a heavy based sauté pan. Add the onions and cook gently over medium heat, until the onions are caramelized, about 30 minutes.
• Once caramelized add the sherry and cook until the liquid has evaporated and the onions are dry.
• Season to taste with salt and pepper.
• Remove to a plate and chill in the refrigerator. The onions can be made two or three days ahead.
• Toast the walnuts in the oven until lightly colored, about 10 minutes. When cool enough to handle, coarsely chop the nuts and then place in a colander or large holed strainer and shake until most of the bitter skins or "dust" is removed. Set aside until ready to use. The nuts can also be prepared ahead and kept well covered.
• To make the custard, simply whisk together the yolks and the heavy cream until mixed and season with salt, pepper and cayenne.
• To assemble, cover the bottom of the tart shell with an even distribution of the caramelized onions.
• Repeat again with the walnuts and then the Roquefort.
• Cover with the custard and bake in the preheated oven for about 40 minutes, or until just golden. Remove from the oven and allow to set before serving.