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Blue Cheese, Fig, and Walnut Tartlets
- Serves
4–8
- Difficulty
Medium
Published 2013
Nearly any type of blue cheese can be used to make these tartlets. The trick is to add enough half-and-half or milk to make a spreadable paste that will cover the pastry smoothly. I like to use bleu d’Auvergne, which is moderately strong in flavor and blends well with the splash of dairy.
Ingredients
12–14 - All-purpose flour for dusting
1 ½
Method
On a lightly floured work surface, roll out the puff pastry into a rectangle about
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I loved the flavour of the tart in this recipe. However, I found the pastry didn’t rise. I am not sure why this happened. I made one large tart rather than several small ones.