Roquefort tart

Recipe: Roquefort tart

Roquefort pie recipe, I added frozen cauliflower to my pie, it’s true that I needed space in my freezer. Cauliflower recipes, I wanted to sweeten the Roquefort a bit for my pie indeed, at home we will have children this evening. Cauliflower au gratin or Roquefort tart, here are two titles for an easy recipe. I added county more for fun than taste. Roquefort tart the sweetness of cauliflower for the character of Roquefort.

Recipe ingredients

Roquefort tart recipe for 8 people:
400 g of cauliflower
1 tablespoon of coarse salt (shortcrust pastry)
300 g of type 55 flour (shortcrust pastry)
100 g of gaude type flour (shortcrust pastry)
200 g butter (shortcrust pastry)
2 teaspoons of ground cumin (shortcrust pastry)
350 g chicken
250 g of Roquefort
12.5 cl of sour cream
12.5 cl of milk
60 g butter
60 g flour

Instructions

Combine the flour, salt and cumin.
Cut the butter into small cubes and add it to the flour.
To mill the flour and the butter.
Add water and knead without kneading too much.
Add the egg.
Refrigerate for 30 minutes.
Roll out the shortcrust pastry on a floured work surface.
Butter and flour the pie plate.
Place the shortcrust pastry in the baking sheet.
Prick the dough all over the surface.
Cook the cauliflower in a large broth of salted water for 8 minutes, as soon as the water boils.
Cool the cauliflower under the tap to stop cooking.
Bone the chicken, then cut it into strips, then into small cubes.
Place the chicken in the tartar mold.
Store the cauliflower.
Melt the Roquefort with the cream and the milk.
Melt the butter in a saucepan with a large bottom.
Add the flour and mix with a wooden spoon.
Pour in the Roquefort, the milk and the melted cream.
Mix and readjust the milk according to the consistency of your bechamel sauce.
Pour the béchamel with Roquefort.
Sprinkle with coarsely grated Comté.
Place in the oven for 30 minutes at 200 ° rotating heat