Fennel and Roquefort Tart
Description
You will be salivating for the scrumptious and decadent tart even before it is finished baking. It is elegant enough to serve for holidays but don't limit yourself to just a few times a year.
Ingredients
1 1/2 lb. fennel bulb, trimmed and sliced
2 T. butter
2 T. chopped thyme
salt, just a little
black pepper, to taste
6 oz. Roquefort cheese, crumbled
1 egg
1 egg yolk
1/2 c. milk
1/4 c. heavy cream
pinch of nutmeg
baked pastry shell in a 10 inch tart pan (I used an unbaked crust, recipe here)
Directions
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Preheat oven to 375 degrees.
Fennel filling:
Heat butter in a skillet; add fennel, thyme, just a little salt and pepper, to taste. Press a piece of buttered foil on top; cover; sweat the fennel, stirring occasionally, until very soft but not brown, about 20-30 minutes.
Custard:
While sweating the fennel, whisk egg, egg yolk, milk, cream, nutmeg, salt and pepper in a bowl just until mixed.
When fennel is soft, add Roquefort cheese; stir to melt the cheese, or skip this step if you want the cheese left crumbled to melt as the tart bakes, for texture and for taste.
Spread mixture evenly in base of pastry shell; pour over custard. Gently mix fennel and custard with a fork.
Bake until done, about 30-35 minutes. Let cool slightly before un-molding.
Serve warm or at room temperature.