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