Recipe of Nana Darioti
from "BHMAgourmet" magazine of "TO BHMA" newspaper
Ingredients (for a tart dish of 23cm):
1 sheet of puff pastry, chilled from the fridge
5 medium leeks (only the white part and the tender green part), cut in 2-3cm pieces
4 tbsp of olive oil
150gr. of roquefort cheese (or Stilton or other blue cheese)
1½ tbsp of mayonnaise
2-3 tbsp of roughly chopped hazelnuts
2 tbsp of balsamic vinegar
salt
pepper
Method:
Preheat the oven at 180°C and lightly grease the tart dish with a bit of butter.
In a spacious heavy-bottomed frying pan, toast the hazelnuts on medium heat without any oil or butter until they get nicely coloured and free their aroma. Transfer on a plate and leave aside.
In the same pan, warm the oil on medium-low heat and when ready sauté the leeks for about 10 minutes, while gently turning them around so to get coloured on all sides but without losing their shape or getting burnt. Pour over with the balsamic vinegar and sauté for 2-3 more minutes. Take off the heat and leave to cool for a bit.
In a bowl, mash well the roquefort cheese with a fork and mix with the mayonnaise until they are well blended.
Sprinkle the bottom of the tart dish with the hazelnuts. Place the leek cylinders in a circular mode and have them standing up so to have a nice look in the tart. Season with salt and pepper.
Empty the cheese/mayo mixture on top of the leeks making sure it covers all of them. Cover with the chilled puff pastry on top and put in the oven.
Bake for about 35 minutes until the pastry is puffed up and golden. Take out of the oven and leave for a few minutes to cool down.
Turn the tart upsidedown on a large serving dish and leave for a couple of minutes before cutting in wedges and serving.
Hazelnut is a great addition not just in my sweet-choco pastries but in my savoury dishes too. I will def try this recipe. I love the feel of your site. Very homey ;)
ReplyDeleteThanks!
I like hazelnuts too! I'm not a big fun of sweets in general so I find them a great addition in such kind of recipes. But I was also pleasantly surprised when I saw how nicely they work in savoury recipes too like breads, salads end even pastries. Thanks for stopping by and leaving a comment!:-)
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