Puff Tarts With Roquefort And Walnuts Recipe

How to Make Puff Tarts With Roquefort And Walnuts

1. **Prepare the Pastry:** Dissolve 1 teaspoon of salt in 1/2 cup of ice water.
2. In a large bowl, add 2 1/2 cups all-purpose flour and create a well in the center. Gradually pour in the ice water, mixing with a wooden spoon until a shaggy dough forms.
3. Quickly work the dough until it comes together; it should be slightly rough, like bread dough. Do not overmix.
4. Let the dough rest, covered with a clean kitchen towel, for 15-20 minutes.
5. On a lightly floured surface, roll out the dough into a round shape, keeping the center slightly thicker than the edges.
6. Using a fork, soften 1/2 cup (1 stick) of unsalted butter. Place the softened butter in the center of the dough. Fold the edges of the dough over the butter, sealing the edges with a little water.
7. Roll the dough into an elongated rectangle. Fold the rectangle into thirds, like a letter, then give it a quarter turn to the right.
8. Roll out the dough again into a rectangle, fold into thirds, and give another quarter turn to the right. Repeat this process two more times for a total of four turns.
9. Refrigerate the dough for 15-20 minutes.
10. Repeat steps 7-9 once more. Refrigerate the dough for another 15-20 minutes after the final turn.
11. Preheat oven to 210°C (410°F).
12. Roll out the dough to a thickness of 3-4 mm.
13. Press the pastry into four 10cm diameter buttered tart molds.
14. Beat one large egg; brush the edges of the tarts with the beaten egg.
15. Place the tarts on a baking sheet.
16. **Prepare the Filling:** Roughly chop 1/2 cup walnuts and 1/4 cup pine nuts.
17. In a small pan, melt 30g of butter over medium heat. Add 1 finely chopped shallot and cook until softened. Add the nuts and toast gently until lightly browned.
18. In a bowl, mash 150g Roquefort cheese with a fork. Stir in 2 tablespoons heavy cream and 2 tablespoons ricotta cheese. Season generously with salt and pepper.
19. Spoon the toasted nuts into the bottom of each tart shell.
20. Top with the Roquefort mixture.
21. Bake for 20 minutes, or until golden brown.
22. Remove from oven and serve immediately with a fresh salad.