Fennel and Roquefort Tart
Fennel and Roquefort Tart is an elegant appetizer or light meal flavored with bleu cheese.
Servings: 6
Ingredients
- 1 1/2 lb fennel bulb, trimmed and sliced
- 2 Tbsp butter
- 2 Tbsp chopped thyme
- salt and pepper, to taste
- 6 oz Roquefort cheese, crumbled
- 1 egg
- 1 egg yolk
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 pinch ground nutmeg
- pastry dough, baked in a 10 inch tart pan
Instructions
- Set oven to 375°F.
prepare the filling
- Melt butter in a frying pan over medium heat, then add fennel, thyme, salt and pepper. *Use very little salt, as the cheese is very salty. Press a piece of buttered foil on top, cover and sweat the fennel, stirring occasionally, until very soft but not brown, 20-30 minutes. Meanwhile, make the custard.
prepare the custard
- Add egg, egg yolk, milk, cream, nutmeg, salt and pepper to a mixing bowl. Whisk until just combined.
assemble and bake
- When fennel is soft, add Roquefort cheese and stir to melt the cheese. (I skipped this step because I thought the cheese would be nicer if left crumbled to melt as the tart baked, partly for texture and partly for taste) Spread mixture evenly in base of pastry shell and pour over custard. Gently mix fennel and custard with a fork.
- Bake the tart in heated oven until done, 30-35 minutes. Let cool slightly before un-molding. Serve warm or at room temperature.
Nutrition
Serving: 1 slice · Calories: 383 kcal · Carbohydrates: 36 g · Protein: 13 g · Fat: 21 g · Saturated Fat: 12 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 0.2 g · Cholesterol: 109 mg · Sodium: 852 mg · Potassium: 599 mg · Fiber: 5 g · Sugar: 6 g · Vitamin A: 938 IU · Vitamin C: 17 mg · Calcium: 299 mg · Iron: 3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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