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Maytag Blue Cheese & Apricot Tart with Sauternes Gelée

Serves4
IngredientsNuts, Dairy, Fruits
Day PartDessert
Menu PartDessert
Cuisine TypeAmerican

This blue cheese tart is an epicurean delight. Served with carmelized shallots and wine gelatin it's flavors are captivating.

Ingredients

Sauternes gelée:
325 ml (1 1/2 cups) Sauternes
1/2 cup minced dried apricots
3 sheets gelatin, bloomed

Thyme-Basil Syrup:
1/2 cup simple syrup
1 tbsp. fresh thyme
3 tbsp. fresh basil
1/2 tsp. pink peppercorn shells

Tart:
10 oz. cream cheese dough
1 cup sliced shallots
1 tbsp. butter
1 1/2 cups heavy whipping cream
2 large eggs
1 tbsp. fresh thyme
1 tbsp. chopped fresh parsley
Salt and freshly ground black pepper
1/2 cup julienned dried apricots
1 1/2 cups crumbled Maytag blue cheese
6 tbsp. chopped toasted black walnuts

Garnish:
2 tbsp. chopped toasted black walnuts
2 tbsp. chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps

  1. For the gelée: Line a 5-in. square dish with plastic wrap. Simmer wine in a saucepan over med. heat until reduced by half, about 15 min. Remove from heat and add apricots and gelatin. Stir until combined. Pour wine mixture into plastic- lined dish; refrigerate overnight. Once set, remove gelatin from mold and cut into large dice just prior to use.
  2. For syrup: Puree syrup, thyme, and basil in a blender until smooth. Refrigerate overnight. Pass through sieve lined with a coffee filter; add peppercorn shells. Refrigerate until ready to use.
  3. For tart: preheat oven to 350°F. Line a sheet pan with parchment paper. Roll out dough to 1/8-in. thickness on a lightly floured surface. Line a 10-in. tart ring with dough and place on parchment-lined pan. Refrigerate until ready to use.
  4. Sauté shallots in butter over med. heat for 10 min., or until golden brown and caramelized. Reserve 2 tbsp. shallots for garnish. Whisk cream, eggs, thyme and parsley; season with salt and pepper.
  5. Spread shallots on bottom of tart ring, sprinkle with apricots, blue cheese and nuts; pour cream mixture on top. Bake tart 45 min. or until golden brown. Cool slightly before removing from mold.
  6. Cut tart into 8 pieces and put 2 pieces on a plate. Sprinkle with remaining caramelized shallots and walnuts. Place 6-7 pieces of gelée around tart and drizzle syrup around plate. Sprinkle with chopped parsley and pepper.

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