Roquefort and Tomato Tart

Filed in archive Recipes on July 20, 2008

I love cheese. Cheese that is soft and mild. Cheese that is sharp and tangy. Cheese that stinks to high heaven and conjures up images of barnyards.

Roquefort doesn't fall into the category of cheese that I love, however. I just don't like its (what I find) salty, bitter flavor. Which is sad really, as we live just south of where they make the stuff and it is everywhere!

Then I tried cooking with Roquefort. What a revelation! When it is cooked, the sharpness and acidity mellow out into a mild, creamy and appealing flavor.

Today's recipe: Roquefort and Tomato Tart





Tarte au Roquefort et Tomates
serves 6-8
from Savoring France by Georgeanne Brennan

pastry:
1 cup all purpose flour
½ teaspoon salt
1/3 cup chilled, unsalted butter, cut into 1/2 inch chunks
3 tablespoons ice water

Filling:
6 oz Roquefort cheese, at room temperature
2 tablespoons half-and-half or milk
2 tomatoes, sliced ¼ inch thick
½ teaspoon freshly ground pepper
½ teaspoon minced fresh thyme
1 teaspoon extra-virgin olive oil

To make the pastry, in a bowl, stir together the four and salt. Using a pastry blender or 2 knives, cut in the butter until pea-sized balls form. Add the ice water 1 tablespoon at a time while turning the dough lightly with a fork and then with your fingertips. (Do not overwork, or it will become tough.) Gather the crumbly dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.

Preheat an oven to 400 degrees. On a floured work surface, roll out the dough into a round about 10½ inches in diameter and about ¼ inch thick. Carefully transfer to a 9-inch tart pan with removable bottom and ½-inch sides. Pat into the bottom and sides and trim the edge even with the rim.

In a small bowl, using a fork, mash the cheese together with the half-and-half or milk. Spread evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper, thyme and olive oil.

Bake until the crust is lightly golden and the tomatoes have collapsed, about 20 - 25 minutes. Transfer to a rack and let stand for 30 minutes. Serve warm or at room temperature.

Here's another fabulous tart recipe using Roquefort.