Mushroom Roquefort and Tomato Tartesadmin
Roquefort is a sheep milk cheese from Southern France, considered one of the oldest and greatest cheeses of France. The designation Roquefort is protected by French law. It has been said that it was a favorite cheese of emperor Charlemagne, and in France it is called le fromage des rois et des papes (“the cheese of kings and popes”). It is a great melting cheese to be used in tartes, over grilled steaks, hamburgers and many more dishes. Chef Wecker
Mushroom Roquefort and Tomato Tartes
- 1 sheet puff pastry thaw in refrigerator 2 days before
- 3 ounces roquefort cheese or other sharp blue, crumbled
- 2 tbsps chopped walnuts
- 5 medium white mushrooms thinly sliced
- 4 cherry tomatoes halved
- 1 egg beaten
- 2 tbsps Secolari Mantequilla Olive Oil
- 1 to taste pinch of Secolari Wild Porcini Sea Salt
- 1 to taste Secolari Traditional 18 Years Aged Balsamic Vinegar of Modena
- Preheat oven to 400˚F.
- Roll out pastry dough and using a bowl approximately 6 inch in diameter, cut out four rounds. Do not force or stretch the dough. Transfer the dough to a baking tray lined with parchment paper.
- Place the cheese in the middle of each pastry round, leaving about 1 inch around the edge of each round. Sprinkle each pastry round with a tablespoon of the chopped walnuts. Place ½ of 1 mushrooms slices on top of the walnuts, pressing into the cheese-walnut mixture. Place 3 cherry tomato halves on each pastry round.
- Fold over the edges of the dough (making 4-5 folds, one-fold at a time) and pressing lightly on the corners to gently seal the tarts. Brush the beaten egg on the dough border. Bake for 30 minutes or until crust is golden brown and the cheese melted.
- Meanwhile, sauté the remaining 3 slices mushroom in the olive oil. Drain on a paper towel and set aside until the tarts are cooked. When the tarts are cooked, remove from baking tray to a cooling rack and cool for about 5 minutes.
- Place the sautéed mushroom slices on each tart and serve warm with a drizzle of balsamic