Robert’s Roquefort and chive tart

Name: Robert’s Roquefort and chive tart
Yield: Serves 6 or 8 as a starter
Cuisine: French
Ingredients: 150 g plain flour: replace 1-2 tbsp with semolina or cornmeal for crunch; 85 g unsalted butter; salt, pepper, pinch of cayenne; 200 g mascarpone; good handful of chives and parsley, roughly chopped (save a pinch of chives for garnishing); 300 ml double cream or crème fraîche; 1 tbsp unsalted butter, softened; 100 g Roquefort; 3 eggs

Preparation info

Serves
6 or 8
as a starter

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

When we were creating the Manoir, I asked my friend Robert Carrier, then living reclusively in Provence, for advice. He gave me many inspiring suggestions for dishes, including this superb, featherlight Roquefort tart.

Ingredients

150 g plain flour: replace 1-2 tbsp with semolina or cornmeal for crunch
salt,

Europe
France
Starter
Pie
Vegetarian
Mediterranean
Provence

Method

Make the pastry by processing the dry ingredients, adding the butter then just enough water - 2-3 tbsp - so the pastry just begins to form a ball. If possible chill for an hour, then roll out thinly and line the tin. Again if convenient, chill or briefly freeze the pastry case. Scrumpie up a big sheet of baking paper then unscrumple it and lay it over the pastry. Cover with baking beans and