ROQUEFORT AND SHALLOT JAM TART
Roquefort and Shallot tart: A Delicious and Easy-Peasy Dish for Any Occasion
If you like me are looking for an easy-peasy dish that is both simple and delicious, then a Roquefort and shallot tart is just what you need! This mouth-watering pie made with just a few simple ingredients is perfect for a light dinner or a lovely lunch with your friends and family (or even both).
The History of Roquefort Cheese
Roquefort cheese (one of my favourite), is a famous French cheese made from sheep’s milk that dates back to the Roman era. The legend is very cute by the way : a young shepherd boy was enjoying his lunch of bread and cheese in a cave near the village of Roquefort-sur-Soulzon when he saw a beautiful girl. In his haste to impress her, he left his cheese behind in the cave and ran after her. When he returned a few days later, he discovered that the cheese had grown moldy, and thus, Roquefort cheese was born.
Roquefort cheese is still made in the same way today, with the cheese being aged in limestone caves for several months. The result is a cheese that is both creamy and tangy, with a distinctive blue mold running through it.
Shallot Jam: The Perfect Addition
To take this Roquefort tart to the next level, I am using shallot jam. Shallot jam is a sweet and savoury condiment made from shallots, sugar, and vinegar. It is a popular French delicacy that pairs perfectly with the tangy Roquefort cheese.
If you cannot find shallot jam, don’t worry! You can easily substitute it with onion jam or caramelized onions, which will provide a similar sweet and savoury flavour.
Savoie Crépy: A Delightfully Light and Refreshing White Wine
When it comes to wine pairing, a Savoie Crépy (White) from Savoy and Bugey is the perfect choice for this Roquefort and shallot tart. This delightful wine hails from the mountainous and superb Savoie region (that you must visit one day), and is known for its delicate and nutty flavour profile.
Flavors and Aromas
Savoie Crépy is characterized by its light and crisp character, with flavors of citrus and stone fruits, based on tree fruit notes. It is typically consumed young and is best served chilled between 8 and 10°C. The wine is also known for being slightly spritzy, which adds to its refreshing character.
The Region
The Savoie region is known for its cool climate and mountainous terrain, which is ideal for growing grapes that produce crisp and refreshing wines like Crépy.
The Grape Variety
Savoie Crépy is made only from the Chasselas grape variety, which is known for its lightness and subtle flavors. This grape variety is grown in many regions across Europe and is often used to produce crisp and refreshing wines.
My Personal Touch
I like to serve this tart with a simple side salad of mixed greens and a light vinaigrette. The freshness of the salad provides a nice contrast to the rich and flavourful pie. So, do not forget to pair it with a refreshing glass of Crépy for the nearly perfect meal…
ROQUEFORT AND SHALLOT JAM TART
Ingredients
- 1 shortcrust pastry
- 200 g shallot jam
- 10 cl crème fraîche
- 100 g roquefort
- 1 egg
Instructions
- Preheat your oven to 200 °C.
- Roll out the pastry and line a pie baking dish.
- Prick all over with a fork both side of the pastry.
- Put in the oven for 15 minutes.
- Meanwhile, beat the egg with the crème in a bowl.
- Spread the jam all over the cooked pastry.
- Crumble the roquefort on top then pour the egg mixture all over.
- Put in the oven for 25 minutes.
- Enjoy with a side salad!
Notes
Tarte au roquefort et au confit d’échalotes
Pour 4-6 personnes
1 pâte sablée
200 g de confit d’échalotes
10 cl de crème fraîche
100 g de roquefort
1 œuf
Préchauffez votre four à 200 °C.
Déroulez la pâte dans un moule chemisé de papier sulfurisé.
Piquez le fond avec une fourchette. Retournez la pâte et piquez à nouveau le fond avec la fourchette.
Enfournez pendant 15 minutes.
Pendant ce temps, battez dans un bol la crème avec l’œuf.
Étalez le confit sur la base de la tarte cuite.
Émiettez le roquefort par-dessus et ajoutez la préparation de crème.
Enfournez pendant 25 minutes.
Dégustez avec une salade verte !
