Roquefort, Potato, And Mushroom Tart
A savory tart featuring robust Roquefort cheese, earthy mushrooms, and tender potatoes, all encased in flaky pastry—perfect for elegant dinners or sophisticated gatherings.
Ingredients
Instructions
- Combine flour and salt in a bowl.
- Cut in the cold unsalted butter using fingertips or a pastry blender until the mixture is crumbly.
- Add the egg yolk and cold milk to the mixture.
- Form the pastry into two flat disks, one slightly larger than the other.
- Wrap each disk in plastic wrap and refrigerate before use.
Tips & Substitutions
For a flakier crust, ensure your butter is very cold and handle the dough as little as possible. You can substitute half the flour with whole wheat flour for a nuttier flavor. For a richer taste, consider adding a pinch of thyme or rosemary to the dough. If you prefer a more savory filling, incorporate sautéed onions or garlic. This pastry also works well with sweet fillings, making it versatile for different occasions.
Serving Suggestions
Serve the Roquefort, Potato, and Mushroom Tart warm with a side salad, such as a light mixed greens salad dressed with a vinaigrette. It pairs beautifully with the Becnel Peas And Tomatoes for a colorful and refreshing contrast. Consider adding a dollop of crème fraîche or a glass of white wine for a delightful dining experience.
Storage & Reheating
Store any leftover tart in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will help maintain the crispness of the pastry while ensuring the filling is heated evenly. Avoid microwaving, as it may make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Roquefort, Potato, And Mushroom Tart contains roughly 1228 calories, with 6g protein, 29g carbohydrates, and 123g fat. It is an excellent source of vitamin A (115% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1769mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I prevent the crust from getting soggy?
To prevent a soggy crust, blind bake the pastry for about 10 minutes before adding the filling. This ensures the base cooks through and creates a barrier between the filling and the crust. Adding a layer of grated cheese or breadcrumbs on the bottom can also help absorb excess moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).