Leek and Roquefort cheese tart with a crunchy hazelnut crust

Name: Leek and Roquefort cheese tart with a crunchy hazelnut crust - Jana C.
Ingredients: For the filling: 25 g butter; 460 g chopped leek; 100 g Roquefort cheese (its not a tragedy if you add more; I only had that much; but I think another 50 g wouldnt hurt); 250 ml sour cream; 2 large eggs; 1 teaspoon finely chopped tarragon (preferably fresh); salt and black pepper. For the crust: 175 g flour; 50 g cold butter; cut into cubes; 75 g finely chopped nuts; 15 ml lemon juice; 30 ml very cold water.

Cook and smile - Leek and Roquefort cheese tart with a crunchy hazelnut crust by Jana C. - Recipia

The leek and Roquefort cheese tart is a delicious recipe that will delight you with every slice. This tart, with a crunchy hazelnut crust and a rich filling, is perfect for an elegant dinner or a family Sunday meal. I invite you to discover the simple steps to prepare it and some useful tips that will help you achieve a perfect result. Total preparation time: 1 hour Preparation time: 30 minutes Baking time: 25-30 minutes Number of servings: 8 Necessary ingredients: *For the crust:* - 175 g flour - 50 g cold butter, diced - 75 g finely chopped hazelnuts (you can use hazelnuts or peanuts, as preferred) - 15 ml lemon juice - 30 ml very cold water *For the filling:* - 25 g butter - 460 g chopped leek (in thin rings) - 100 g Roquefort cheese (if you love cheese, feel free to add more) - 250 ml sour cream - 2 large eggs - 1 teaspoon of freshly chopped tarragon (or dried, but fresh adds extra flavor) - Salt and black pepper, to taste Preparing the crust: The first step in our culinary adventure is to prepare the crust. Using a food processor, add the flour, cold butter, chopped hazelnuts, lemon juice, and cold water. Mix until the ingredients form a homogeneous dough. If you don’t have a food processor, don’t worry! You can mix the ingredients by hand, making sure they are cold to avoid melting the butter. Once the dough is formed, shape it into a ball, wrap it in plastic wrap, and let it rest in the fridge for 30 minutes. This resting time helps the dough become easier to shape and develop a flaky texture. Shaping the crust: After the dough has chilled, grease a tart pan (or a springform cake pan) with a little melted butter to prevent sticking. Sprinkle a little flour on the work surface and roll out the dough, ensuring it is large enough to cover the bottom and sides of the pan. If the dough tears, don’t worry! You can patch it with small pieces, pressing gently. Place the dough in the pan, trim the excess from the edges, and prick it lightly with a fork to prevent puffing during baking. Preparing the filling: While the dough rests, you can prepare the filling. In a skillet, melt the 25 g of butter and add the sliced leek. Cook the leek over medium heat for 15 minutes, stirring occasionally. If you notice it sticking, you can add 3-4 tablespoons of water to help it soften. Once the leek is cooked, let it cool slightly. In a separate bowl, beat the eggs with the sour cream, tarragon, salt, and pepper. Add the cooked leek and diced Roquefort cheese, mixing well to combine all the ingredients. Assembling the tart: Pour the filling mixture into the prepared crust. Place the pan in the preheated oven at 180°C and bake the tart for 25-30 minutes or until the top is golden and appetizing. Serving: The tart is served warm, alongside a fresh salad, but I highly recommend enjoying it with a cup of warm milk for a delicious contrast. This tart can also be a wonderful appetizer at a festive meal or a great idea for an outdoor picnic. Nutritional benefits: This tart is not only tasty but also nutritious. Leeks are an excellent source of vitamin K and vitamin C, while Roquefort cheese adds a dose of protein and calcium. Hazelnuts provide healthy fats, and sour cream adds creaminess. It is a dish that can be enjoyed in moderation, considering that each serving contains approximately 300 calories. Possible variations: If you want to experiment, you can replace leeks with onions or spinach, and Roquefort cheese with goat cheese or feta. Add some nuts or seeds for extra texture or a few slices of ham for a richer flavor. Frequently asked questions: 1. Can I use other types of cheese? Yes, you can use goat cheese, feta, or even cheddar, depending on your preferences. 2. How can I store the tart? The tart can be stored in the fridge for 2-3 days in an airtight container. It can be reheated in the oven or microwave. 3. Is it suitable for vegetarians? Yes, it is a vegetarian recipe as it does not contain meat. 4. What other recipes can it be paired with? The leek and Roquefort cheese tart pairs well with a creamy vegetable soup or a light green salad. You can also enjoy a glass of dry white wine for a perfect culinary experience. In conclusion, the leek and Roquefort cheese tart with a crunchy hazelnut crust is a simple yet impressive recipe that will bring joy to your table. I wish you happy cooking and enjoyable tasting! Enjoy!