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Appetizer: Warm Roquefort Tart
Ingredients
- 1 Golden or Red Delicious apple
- 2 tablespoons butter
- 2 tablespoons evaporated cane juice
- 4 tablespoons Roquefort cheese
- 2 4-5 inch circles puff pastry
Sandwich the two circles of puff dough between two baking sheets. Bake at 350 degrees for 8-10 minutes. Remove the top sheet pan and allow the dough to brown. Remove from oven and allow to cool on the sheet pan.
Peel, core, and quarter the apple. Cut each quarter in half. Place a small saute pan over high heat, sprinkle the sugar in the pan. When the sugar begins to caramelize, add the apple wedges and toss to coat with the sugar Cook for approximately two minutes until wedges are al dente and slightly caramelized. Transfer to a dish to cool.
To prepare the Tart
Place 4 of the apple wedges around each of the pre-cooked disks of dough in a spiral. Crumble the Roquefort cheese and top each tart with half. This may be prepared several hours ahead and refrigerated.
To Serve
Heat the tarts in a 425 degree oven for 4-5 minutes to thoroughly heat the cheese and apples. Do not completely melt the cheese. Transfer to warm plates.
Variation: Slices of country or sourdough bread may also be substituted for the pastry dough.
Puff Pastry
- Makes 2 ½ pounds
- 1 pound unsalted butter
- 1 pound sifted pastry flour
- 1 ½ teaspoons salt
- 1 cup cold water
Remove the butter from the refrigerator and allow to soften slightly.
Measure out 2/3 cup flour and set aside.
Place the remaining flour and salt in a food processor fitted with the steel blade. Pour the cup of cold water in with the flour and turn on the machine for 3-4 seconds. Remove the lid and scrape the flour into the center of the bowl with a rubber spatula. Run the machine for another 2-3 seconds. Turn the soft dough out onto a floured work surface, scrape any clinging dough out of the bowl, and add to the main mass.
Place the 2/3 cup flour into the food processor. Cut the butter into ½-inch pieces and drop them into the machine. Turn on for 4-5 seconds. Stop the machine, scrape the butter to the center, and run another 3-4 seconds. Scrape the butter and flour mixture out of the machine and form it into a small square approximately 6-inch x 6-inch x 1 ½ inches. Refrigerate while rolling out the dough.
Roll the soft dough into a square about 12-inch x 12-inch x ½ inches. Remove the "bar" of butter from the refrigerator and place it in the center of the square. Fold the four corners over the butter as to completely encase it. Dust the top of the dough lightly with flour and roll into a long rectangle about 18-inch x 8-inch x 3/8 inches.
Roll from the center out to evenly distribute the butter. For an even dough, it is important that the work surface be properly floured during the rolling process. If at any point the butter seems too soft, refrigerate the dough for 30 minutes.
Fold the dough back on itself in 3 equal parts like a formal letter. Be sure to brush off any excess flour before and after each fold. Slide the dough around 90 degrees, so the open end is in front of you. Roll out into a rectangle and fold in letter fashion again.
Wrap the dough in plastic and refrigerate at least 1 hour before twice repeating the rolling and folding process. Chill for 1 more hour, roll, and fold the dough 2 more times for a total of 6. Cover and refrigerate at least one hour, even overnight, before using. The puff pastry dough may be frozen for later use, but make sure it is well wrapped.
Variation: Making your own puff pastry, though time-consuming, is naturally the best way to go. However, the puff pastry that you purchase at your favorite bakery may be quite acceptable.
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