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chezedit
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Post subject: Cheese Tartlet with Raspberry Walnut Salad  Posted: Mon Sep 21, 2009 1:02 pm |
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Joined: Thu Jul 17, 2008 8:20 am
Posts: 50
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 The harmony of blue cheese and a fruity walnut salad is a match made in heaven!
12 oz puff pastry (Pepperidge Farm)
8 oz blue cheese, like Roqeufort
4 green onions, finely chopped
1 egg
6 oz whipping cream, reduced by 1/4
freshly grated black pepper
Salad dressing:
2 TBS olive oil
2 TBS walnut oil
2 1/2 TBS lemon juice
zest of one lemon
1/2 tsp grainy mustard
2 TBS seedless raspberry preserve
3 TBS chopped, toasted walnut
baby salad greens
Roll out pastry dough to 1/3 inch thickness, line a tart pan or individual 3 inch tart pans, with removable bottoms. Prick pastry with fork, top with parchment paper, pour in a handful of dry beans, to prevent pastry from puffing up. Place lined pan(s) in refrigerator, until they are firmly chilled.
In preheated 375*, bake until dough is firm, about 5-6 minutes. Cool tarts while preparing filling.
Cook cream to reduce by quarter volume, then cool. Beat in egg. Crumble blue cheese and mix into cream and egg mixture, with onions. Season with a good grating of black pepper.
Fill the prebaked and cooled tart shells, bake for 15 minutes at 350*.
For salad dressing, in a a jar with tight fitting lid, mix all ingredients, except walnuts. Toss dressing with salad, sprinkle with walnuts. Serve with tart. Enjoy with a medium red wine.
To guild the lilly, sprinkle tart with additional toasted nuts.
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