Roquefort Cheese and Chive Tart
Ingredients
Serves 6 to 8
150g plain flour
salt
pepper
cayenne pepper
85g unsalted butter
For the filling:
200g mascarpone
100g Roquefort AOC
1 tbsp of softened unsalted butter
3 eggs
300ml double cream
Handful of chives roughly chopped
How to make it
Salty, strong and sweet flavours of Roquefort paired with the fresh and fragrant herbs makes this a delicate and delicious Cheese and Chive Tart, perfect for lunches with a green salad and a side of Cartwright and Butler Tomato Chilli Chutney.
- Preheat the oven to 190°C/170°C Fan/Gas Mark 5
- Grease a large tart tin
- In a large mixing bowl or food mixer, add the flour, salt, pepper, cayenne, and butter, adding a few teaspoons of water until it becomes a pastry
- Form into a ball, then roll out thinly, about a pound coin thickness
- Lay the pastry over the tart tin and fit it so that the edges are neat
- Blind bake for 5 mins, if you have baking beans, lay greaseproof paper over the top of the pastry and spread the beans inside the tart tin
- Mix the herbs, mascarpone, cream, Roquefort AOC and butter – use a food processor if you have this or hand whisk until smooth
- Add the eggs and mix well again, a pinch of pepper and cayenne
- Pour the mixture into the hot pastry case and put into oven
- Bake for 25 mins until golden and set in the middle
- Finish the Cheese and Chive Tart with an additional sprinkling of chives
