Roquefort tartlets recipe

Recipe for roquefort tartlets in our easy vegetarian recipes collection.

Recipe ingredients

• l/2 cups plain flour
• Large pinch of salt
• 8 tablespoons butter
• 1 egg yolk
• 2 tablespoons cold water
• For the filling:
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 3 cups milk
  • 4 ounces Roquefort cheese, crumbled
  • 3 cups double cream
  • 1/2 teaspoon dried mixed herbs
  • 3 egg yolks
  • Salt and freshly ground black pepper

How to make roquefort tartlets

• To make the pastry, sift the flour and salt into a bowl and rub the butter into the flour until it resembles breadcrumbs.
• Mix the egg yolk with the water and stir into the flour to make a soft dough.
• Knead until smooth, wrap in clear film and chill for 30 minutes. You can also make the dough in a food processor.
• In a saucepan, melt the butter, stir in the flour and then the milk.
• Boil to thicken, stirring continuously.
• Off the heat, beat in the cheese and season with salt and pepper. Cool.
• In another saucepan, bring the cream and herbs to the boil and cook until the liquid has reduced to 2 tablespoons.
• Beat into the cheese sauce with the eggs.
• Preheat the oven to 375 degrees F.
• On a lightly floured work surface, roll out the pastry to 8 inch thick.
• Stamp out rounds with a fluted cutter and use to line your chosen bun tins.
• Divide the filling between the tartlets. They should be filled or two thirds full.
• Stamp out smaller fluted rounds or star shapes for the tops and lay on top of each tartlet.
• Bake for 20 to 25 minutes, or until golden brown.
• These can be made in shallow bun tins to serve hot as a first course. You could also make them in tiny cocktail tins, to serve warm as appetizing bite size snacks with a drink before a meal.

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