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November : food pairing of the month

Walnut and blue cheese tartelet


For the short puff pastry

  • 200 g of flout
  • ¼ teaspoon of salt
  • 100g of cold butter
  • 1 whisked egg
  • 1 teaspoon of lemon juice
  • 1-2  tablespoon of very cold water

For the garnish

  • 200gr of blue cheese
  • 2 wholes eggs
  • 120gf of Crème fraiche
  • 130gr of grated cheese like Gruyère
  • Some kernels of walnut


STEP N°1: making process for the short puff pastry

Pour the flour and the salt in the bowl of the robot.

Dice the butter and add it in the bowl

Mix in a low speed until the mix look like breadcrumbs

Add the egg, lemon juice and cold water.

Continue to knead until you obtain uniform dough.

Shape a ball and wrap it with cling film.

Keep the pastry in the fridge for 30 minutes

At the end of the time in the fridge, flour your working plan

Cut the pastry in circles, bigger than the diameter of your tin.

Dispose the pastry in the tin, remove the leftover and pinch with a fork the underside of the pastry


STEP N°2 Garnish

Beat the eggs in a omelette and add the Crème fraiche and the grated Gruyère

Dispose on the underside of the pastry , the blue cheese, and add the mix of eggs/cream and gruyere

To finish, dispose any kernels of walnut on the top, and bake in the oven for 25 minutes at 180°

The Orginelles Grand Millésime 2009 cuvée to pair with

Vintage champagne from Champagne Julien Chopin in Monthelon

The wood aromas of this champagne pairs so well with the walnut and the blue cheese.