Nutrition Facts
8 servings
8
Autumn tart with romanesco, blue cheese, and nuts.
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An autumn recipe, featuring the flavor of romanesco, the sweetness of nuts, and the richness of blue cheese.
Ingredients
250 Wheat flour
50 Buckwheat flour
140 Butter
80 Hot milk
20 Liquid cream
3 eggs
100 Blue cheese
2 Onions
1 Nuts
Directions
1
Start by kneading the flour, butter, and milk, along with 1 teaspoon of salt, until a dough forms. Shape it into a ball and place it in the refrigerator wrapped in parchment paper.
2
Meanwhile, steam the romanesco for about twenty minutes. Finely slice the onions and sauté them in a well-oiled pan for about ten minutes. Set them aside.
3
Beat the eggs with the cream, season.
4
Roll out the dough and place it in a pie dish lined with baking paper.
5
Arrange the onions on the dough, then distribute the cabbage, the blue cheese cut into cubes, the walnuts, and pour the egg-cream mixture.
6
Finally, bake for about 25 minutes at 180° until the dough is well cooked.
Ingredients
Ingredients
250 Wheat flour
50 Buckwheat flour
140 Butter
80 Hot milk
20 Liquid cream
3 eggs
100 Blue cheese
2 Onions
1 Nuts
Directions
Directions
1
Start by kneading the flour, butter, and milk, along with 1 teaspoon of salt, until a dough forms. Shape it into a ball and place it in the refrigerator wrapped in parchment paper.
2
Meanwhile, steam the romanesco for about twenty minutes. Finely slice the onions and sauté them in a well-oiled pan for about ten minutes. Set them aside.
3
Beat the eggs with the cream, season.
4
Roll out the dough and place it in a pie dish lined with baking paper.
5
Arrange the onions on the dough, then distribute the cabbage, the blue cheese cut into cubes, the walnuts, and pour the egg-cream mixture.
6
Finally, bake for about 25 minutes at 180° until the dough is well cooked.
Notes
-
Allie
Not bad.
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