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Blue cheese tarts with waldorf salad
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Prep Time:
95 minutes
Cook Time:
25 minutes
Total Time:
120 minutes
Elegant appetizer featuring tangy blue cheese and sweet apple for a delightful flavor pairing.
Ingredients:
  • 150g plain flour
  • 80g chilled unsalted butter, chopped
  • 80g cheddar cheese
  • 3 eggs, plus 1 extra egg yolk
  • 100g gorgonzola dolce (see note), crumbled, plus extra to serve
  • 200g creme fraiche
  • 75g mayonnaise
  • 21.00 gm lemon juice
  • 1 Granny Smith apple, cored
  • 1 Pink Lady apple, cored
  • 35g walnut
  • 1 celery stalk, cut into matchsticks, inner pale leaves reserved
Instructions:
  • Prepare six 10cm loose-bottomed tart pans by greasing them. Use a food processor to blend flour, butter, cheddar, and a pinch of salt until you get fine crumbs. Add 1 egg and blend until the mixture just comes together. Shape the mixture into a ball, wrap it in plastic, and refrigerate for 30 minutes.
  • Roll out the pastry on a lightly floured surface to a thickness of 5mm. Line the tart pans with the pastry and refrigerate for 30 minutes.
  • Preheat the oven to 200°C. Line pastry cases with baking paper and fill with baking weights. Bake for 10 minutes, then remove weights and paper and bake for an additional 2 minutes until golden and dry.
  • Sprinkle 50g of cheese evenly over the tarts. In a bowl, whisk together the 2 remaining eggs, extra yolk, and creme fraiche. Season mixture and carefully pour into the tart cases. Bake for about 10 minutes or until the filling is set.
  • Combine mayonnaise, lemon juice, the remaining 50g of cheese, and 2 tablespoons of water in a food processor and blend until smooth.
  • Thinly slice the apples, combine them with nuts and celery sticks and leaves. Arrange the salad on the tarts and sprinkle extra cheese and dressing on top.

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