Blue Cheese Tartine Recipes

BLUEBERRY TART

Steps:

• Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).
• Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
• Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
• In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
• Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

ROOT VEGETABLE TATIN WITH CANDIED NUTS & BLUE CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry to just larger than a 30cm diameter ovenproof frying pan and use the pan as a template to cut out a round of pastry. Leave in the fridge, or a cool place while you prepare everything else.
• Bring a pan of water to the boil, add the carrots and parsnips and cook for 5 mins. Drain and set aside to dry off slightly. Heat the oil and 1 tbsp of the butter in your pan and cook the sliced shallots and grated parsnips for 1-2 mins over a medium-high heat until just starting to brown, then add a good splash of water to the pan, stir to scrape up any brown bits, turn the heat down slightly, cover and cook for 4-5 mins, stirring every so often. The parsnips should be tender. Add the herbs and garlic and cook for another minute, then tip into a bowl, scraping out as well as you can. Season a little and set aside.
• Add the sugar and vinegar to the pan and bring to the boil. Cook for a few minutes until syrupy, then stir in the remaining butter. Set aside to cool slightly, then arrange the vegetables in the pan, fanning them out. Top with the herby shallot and parsnip mixture, pushing it into any spaces there may be. Lay the pastry over the top of the vegetables and push in the edges a little. Place in the oven and bake for 30-35 mins until puffed and deep golden brown.
• While the tart bakes, put the nuts, sugar and butter in a small frying pan with a pinch of salt. Cook over a medium-high heat for about 5 mins, stirring, until the sugar has dissolved and coated the nuts. Add the rosemary for the last minute. Tip out onto a piece of baking parchment and leave to cool for a few minutes.
• Once the tart is baked, remove from the oven and carefully turn out onto a serving board. Scrape out any bits that are left in the tin and add back to the tart. Bash the nuts to break them up and scatter over, along with the crumbled cheese.

BLUE CHEESE TARTINE

Steps:

• Brush both sides of the bread lightly with olive oil. (It's imperative that you brush the bread with olive oil, rather than just drizzle or glob the oil on the bread. This ensures an enticingly crisp surface rather than a sad, soggy one.) Place the bread on a baking sheet and broil until golden on one side, about 2 minutes. Turn bread over and repeat on second side. Sprinkle with the cheese and broil until slightly melted, about 1 minute.
• Arrange the clue cheese tartines on a serving platter. Place 2 warm slices of bacon over each toast and then drizzle with the honey and grind some fresh pepper over the top. Cut each tartine in half, if desired, and serve.

TARTINES WITH BLUE CHEESE, FIG & HAM

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the baguette slices with olive oil and season. Arrange on baking trays, then bake for 5 mins until crisp. Cool before spreading over some cheese and topping each tartine with a piece of ham and a fig quarter. Add a little ground black pepper, if you like.
• Serve with a couple of crusty baguettes and some nice French cheeses and meats, arranged on boards and platters with tapenade, cornichons and hard-boiled quails eggs. Add a bowl of salad and Kir Royale to drink (see recipes below).