Onion, Walnut and Roquefort Tart Recipe

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Onion, Walnut and Roquefort Tart
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Ingredients
12
Count
Nutrition
1360
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees.
  2. On a floured, cold surface, roll out the pie dough to a 14-inch circle, about 1/8-inch thick. Roll the dough onto the rolling pin and unroll onto the tart pan (use an 11 pan with a removable bottom).
  3. Gently mold the dough around the edges to completely line the pan. Roll the rolling pin over the edges of the pan to cut off the excess dough. Patch any spots with the extra dough and then freeze any remaining for later use. Chill the molded pie shell for about 20 minutes before baking or freeze, well wrapped until ready to use.
  4. When ready to bake, score the bottom of the tart shell with fork marks to prevent the dough from bubbling. “Blind bake” the tart shell by covering it fully with a sheet of parchment paper and filling the tart with rice or dried beans, making sure to completely fill in the shape of the shell with the beans. This weighted process will allow the crust to bake without shrinking or losing its shape.
  5. Bake for about 30 minutes, until shape has set and the dough is lightly colored.
  6. Remove the beans and parchment and store for later use.
  7. Return the tart shell to the oven and bake another 10 minutes until it is golden brown.
  8. Meanwhile, heat the butter and oil in a heavy based sauté pan. Add the onions and cook gently over medium heat, until the onions are caramelized, about 30 minutes.
  9. Once caramelized add the sherry and cook until the liquid has evaporated and the onions are dry.
  10. Season to taste with salt and pepper.
  11. Remove to a plate and chill in the refrigerator. The onions can be made two or three days ahead.
  12. Toast the walnuts in the oven until lightly colored, about 10 minutes. When cool enough to handle, coarsely chop the nuts and then place in a colander or large holed strainer and shake until most of the bitter skins or “dust” is removed. Set aside until ready to use. The nuts can also be prepared ahead and kept well covered.
  13. To make the custard, simply whisk together the yolks and the heavy cream until mixed and season with salt, pepper and cayenne.
  14. To assemble, cover the bottom of the tart shell with an even distribution of the caramelized onions.
  15. Repeat again with the walnuts and then the Roquefort.
  16. Cover with the custard and bake in the preheated oven for about 40 minutes, or until just golden. Remove from the oven and allow to set before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1360 Kcal (5694 kJ)
Calories from fat 834.91 Kcal
% Daily Value*
Total Fat 92.77g 143%
Cholesterol 157.84mg 53%
Sodium 1787.37mg 74%
Potassium 154.01mg 3%
Total Carbs 134.21g 45%
Sugars 1.23g 5%
Dietary Fiber 0.67g 3%
Protein 9.74g 19%
Vitamin C 0.4mg 1%
Iron 0.8mg 4%
Calcium 152.8mg 15%
Amount Per 100 g
Calories 927.72 Kcal (3884 kJ)
Calories from fat 569.53 Kcal
% Daily Value*
Total Fat 63.28g 143%
Cholesterol 107.67mg 53%
Sodium 1219.25mg 74%
Potassium 105.06mg 3%
Total Carbs 91.55g 45%
Sugars 0.84g 5%
Dietary Fiber 0.46g 3%
Protein 6.64g 19%
Vitamin C 0.3mg 1%
Iron 0.6mg 4%
Calcium 104.2mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.8
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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