Stilton and Tomato Tart
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Ingredients:
- 2 shallots
- 2 tomatoes
- 1/2 lb Stilton cheese
- 1 cup heavy cream
- 3 eggs
- freshly ground nutmeg, salt and pepper
- pâte brisée
Instructions:
- Make a pâte brisée. Roll out the dough 1/8-inch thick and fit it into a 10-inch flan ring set on a baking sheet. Crimp the edges decoratively, prick the bottom of the shell with a fork, and chill the shell for 1 hour.
- Line the shell with wax paper, fill the paper with raw rice, and bake the shell in the lower third of a preheated hot oven (425 degrees F) for 10 minutes.
- Carefully remove the rice and the paper and bake until it is lightly colored. Brush the bottow sides of the shell with an eggwash, made by lightly beating the egg with 1 tablespoon water. Bake the shell for 2 more minutes to set the glaze, and let it cool on a rack
- Carefully remove the shell from the flan ring and return it to the baking sheet.
- Sprinkle 2 shallots, minced, in the bottom of the shell and top them with an overlapping layer of 2 tomatoes , peeled and thinly sliced.
- Crumble 3/4 pounds Stilton cheese evenly over the tomatoes.
- I(n a bowl whisk together 1 heavy cream and 3 eggs, lightly beaten, and season the custard with freshly grated nutmeg, slat and pepper,
- Piur the custrd into the shell and bake the tart in the middle of a preheated moderately hot overn (375 degrees F.) for 20 to 25 minutes, or until the top is lightly golden and the filling is just set.
- Slide the tart carefully onto a rack and let it cool slightly.
- Serve the tart warm of at room temperature.
- Serves 8 to 10 as a first course.
Submitted by Marge Mueller after the September 2011 book discussion of "Fall of Giants"Dining
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