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Cheese and walnut soufflé tart recipe

Cheese and walnut soufflé tart recipe


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  • Pies and tarts
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An elegant sliver of this tangy blue cheese tart is divine served as a mouth-watering first course.

3 people made this

IngredientsServes: 6

  • 200g ready-made puff pastry
  • 4 eggs, beaten
  • 300ml single cream
  • pinch of ground nutmeg
  • 150g Stilton or other similar blue cheese, crumbled
  • 50g walnut pieces, chopped
  • 1 thick slice lean ham, about 40g, diced
  • freshly ground black pepper

MethodPrep:35min ›Cook:30min ›Ready in:1hr5min

  1. Preheat the oven to 200°C (gas 6) and place a baking sheet in the oven to warm. Roll out the pastry on a lightly floured surface and use to line a 23cm flan dish, about 5cm deep. Prick the base with a fork. Put the pastry case in the fridge for 15 minutes to rest – this will prevent the pastry from shrinking as it bakes.
  2. Beat the eggs with the cream and season with nutmeg and pepper. Crumble the cheese evenly over the pastry, then scatter over the walnuts and ham. Place the flan dish on the preheated baking sheet and pour over the egg mixture.
  3. Bake for 25–30 minutes until the tart is puffed and golden. Serve hot. (It's also delicious served cold.)

COOK SMART

*Make a quick snack with any leftover pastry. Roll it out, then scatter half of it with grated cheese, chopped olives or chopped anchovy fillets, then fold the rest over the top. Cut into bite-sized pieces and bake at 200°C (gas 6) for 10 minutes. *For a vegetarian version, omit the ham and add an extra 25g chopped walnuts. *This tart would also make a delicious main course to serve four with salad or seasonal vegetables.

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Reviews & ratingsAverage global rating:(0)

Reviews in English (2)

Used different ingredients.instead of the ham used panchetta basically still the same all tho it was smoked-08 Jan 2009

great dish waz more of a quiche than a souffle still great tho ! great comments when served up as a starter at christmas-08 Jan 2009


Double-baked Old Winchester soufflé with dandelion and walnut salad

James Martin’s Saturday Kitchen recipe for cheese soufflé using the brilliant Old Winchester Cheese from the BBC website.

Ingredients (for four people)

40g/1½oz softened butter, plus extra for buttering

40g/1½oz plain flour, plus extra for flouring

125g/4½oz hard cheese (such as Old Winchester), grated

3 free-range eggs, separated

100g/3½oz hard cheese (such as Old Winchester), grated

vegetable oil, for deep frying

small handful chives, chopped

For the soufflés, preheat the oven to 180C/350F/Gas 4. Rub the inside of the ramekins with some butter, then dust with flour and place in a high-sided oven tray.

Melt the butter in a large saucepan set over a medium heat, then add the flour and mix well. Cook over low heat for 2-3 minutes, stirring with a wooden spoon. Gradually whisk in the milk, a little at a time, stirring constantly to avoid any lumps forming. Continue until all the milk has been used, then reduce the heat to very low and cook for a further 2-3 minutes. Add the cheese and mustard, then beat the egg yolks into the mixture and season with salt and black pepper.

In a clean, dry bowl, whisk the egg whites until they hold firm peaks when the whisk is removed from the bowl, then fold them into the soufflé mixture. Divide the mixture among the soufflé dishes. Pour enough hot water into the oven tray to reach halfway up the sides of

Bake the soufflés for 15-20 minutes, or until they are risen and evenly browned.

Remove the dishes from the tin and set aside for a few minutes. Run a knife around the edges of the soufflés and turn them out onto individual ovenproof dishes.

For the glaze, preheat the grill to medium-high. Whisk the cream and kirsch until combined. Coat the tops of the soufflés with the cream, then scatter over the cheese and place under the grill until the tops are golden-brown.

For the salad, put 110ml/3¾fl oz of water and the sugar in a saucepan and bring to a boil. Simmer until the sugar has dissolved and the syrup thickened slightly. Add the walnuts and cook for 2-3 minutes. Drain the walnuts on kitchen paper.

Pour enough vegetable oil into a large frying pan or sauté pan to cover the bottom by 2cm/¾in and heat until just shimmering. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

Carefully place the walnuts, a few at a time, into the hot oil for a couple of minutes, or until golden-brown. Remove using a slotted spoon and transfer to a plate lined with kitchen paper. Set aside to cool slightly.

Put the dandelion leaves, rocket and chives in a bowl, then add a little dressing and toss to coat.

To serve, pile the salad onto top of the soufflé and serve immediately.

Find out more fascinating facts about cheese – simply sign up to The Courtyard Dairy monthly newsletter for regular exciting offers and interesting info. from the cheese-world. Sign up here.


Comté cheese soufflé

Using a pastry brush, thoroughly grease a 25-30cm oval or round earthenware dish with a thin, even layer of butter. Coat with the breadcrumbs, shaking out the excess, then set the dish aside. Heat oven to 180C/160C fan/gas 4 and place a baking tray on the middle shelf to heat up.

To prepare the soufflé base, melt the butter in a small saucepan over a medium heat. Add the flour, whisk until smooth and cook to a nutty blond roux. Lower the heat, then gradually add the warm milk, little by little, whisking to keep the consistency smooth. Add the cheese and mustard, and continue to cook, stirring from time to time, for 3-5 mins. Remove from the heat and allow to cool a little. Add the egg yolks and stir until the mixture is silky and smooth. Season with white pepper (see tip) and keep warm. Can be made ahead up to this point (see tip).

In a large, clean, dry bowl, whisk the egg whites with the lemon juice to medium peaks.

Transfer the warm soufflé base to a large bowl and briefly whisk in a third of the whipped egg whites to lighten the base. Carefully fold in the remaining egg whites with a spatula or large metal spoon, delicately cutting and lifting the mixture to ensure minimum loss of volume and lightness. Taste and adjust the seasoning if necessary. Pour the soufflé mixture into the prepared dish so it is three-quarters full.

Slide the dish onto the hot baking tray and bake for 20 mins. Meanwhile, make the cheese sauce.

Bring the cream to the boil and add the cheese and some freshly ground white pepper, stirring continuously. Once the cheese has melted, remove from the heat and taste for seasoning. Add a dash of kirsch (if using), then pour the sauce into a warmed small jug.

Sprinkle the grated cheese over the soufflé and bake for a further 5 mins. Serve immediately, placing the soufflé and sauce in the middle of the table so everyone can help themselves.

RECIPE TIPS
WHITE PEPPER

White pepper is used in classic French cooking &ndash it has a hot, peppery kick and is favoured in white sauces as it doesn&rsquot leave black specks, like black pepper.

EQUIPMENT

It&rsquos best to use an earthenware dish as this encourages a more even temperature distribution but if you don&rsquot have one, use a ceramic one. To make individual soufflés, use six soufflé dishes, 9.5cm in diameter and 5.5cm tall. Heat oven to 200C/180C fan/gas 6, bake for 10 mins, sprinkle the cheese on top and cook for 5 mins more.

GET AHEAD

You can make the soufflé base up to a day ahead and chill it &ndash closely cover the surface with buttered baking parchment so it doesn&rsquot develop a crust. You will need to gently reheat it in a pan before you incorporate the egg whites as this helps it to rise faster. You can also make the sauce a day ahead and reheat it at the last moment but you will need to whisk in 2 tsp cold water to stop it splitting.


Twice Baked Make Ahead Cheese Souffle

Believe it, it’s true: soufflé you can make ahead and freeze or refrigerate. That comes out puffy and golden, covered in a luscious molten, bubbly creamy sauce. Really and truly. So you can actually serve soufflé as an elegant starter for a dinner party without disappearing into the kitchen for half an hour to frantically beat those egg whites into stiff peaks and fold it with a cheesy roux. And you can have friends over for brunch and blow them away with a delicate, puffy soufflé without pulling out a single bowl, whisk, pot, egg beater or any of the other various implements required to make a cheese soufflé.

This is a twice baked soufflé, because..…well, it’s baked twice. Firstly to make the soufflé, for it to puff up in all it’s glory, then secondly to reheat it, puff up again and for the cream poured over it to become bubbly and golden.

To make-ahead, you simple freeze it after the first time you bake it, then defrost it completely before baking again with the cream. And you will be absolute amazed how much it puffs up the 2nd time you bake it – by my measurements, it actually puffed up slightly more than the first time! Being the food nerd that I am, I measured it (the height of the soufflé):

1. After the first bake – straight out of the oven: 6.5cm / 2.6 inches, after 5 minutes: 4 cm / 1.6 inches

2. After freezing it, defrosting, and baking again with the cream sauce – straight out of the oven: 7 cm / 2.8 inches, after 5 minutes: 4.5 cm / 1.8 inches

Note: It is just a plain fact of life that soufflés are at their puffiest straight out of the oven, and that within a few minutes, it will start to deflate a bit. So serve and eat immediately after pulling it out of the oven!

This recipe is not my usual 15 minute meal. But it is so awesome being able to have a stash of soufflés in the freezer I just had to share this, it’s sheer brilliance! Definitely a recipe to pop in your RecipeTin app!

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Mainly Baking

This soufflé tart filling was a revelation! Good-bye soggy bottoms, farewell rubbery egg custard! I know that it is possible to make perfect pastry, blind bake to the exact point needed, get the custard into the case without spilling any, not have any cracks in the pastry for the custard to leak through, get the dish into the oven without any custard overflowing and get the exact set needed for the filling to be creamy rather than rubbery (and not soak into the pastry to give the dreaded soggy bottom) - but how often do they all come together to produce the perfect quiche?

I found the recipe on the Good Food website, and even though I've never made a soufflé, I found the idea of a soufflé filling for a savoury tart quite intriguing. In practice it was even better than I imagined - because the filling was quite solid (like a stiff meringue mix rather than cream), there was no liquid to soak into the pastry, or find the smallest crack to leak through. The pastry case could be filled to the brim without fear of overflow and the filling baked to a light springy texture, rather like a good baked cheesecake. The pastry case also released off the base of the tin like a dream - something that has never happened when I make a quiche - and it stayed crisp for the three days it took to finish eating the tart.

Although I followed the recipe for the filling exactly, I made my own shortcrust cheese pastry, using 250g SR flour, 125g butter, 50g parmesan cheese and a little cold water. I used the pastry to line a deep 22cm loose-bottomed flan tin, and baked blind following the times and temperature in the recipe. The filling rose above the pastry during baking, and here was the only problem I encountered during making this tart - it was difficult to judge the end point of cooking. To be sure the soufflé was properly cooked, I turned off the oven after the time stated and left the tart in the cooling oven. This worked very well - the filling was cooked all the way through but still moist and creamy in texture. Once cooled, like all soufflés, it fell back to it's original level, but thankfully didn't sink in the middle, which was what I was fearing if it was undercooked.

The flavours in this quiche all worked well together - the sweet yet piquant caramelised onion chutney offset the richness of the soufflé filling, and the crisp pastry was a good contrast to the soft filling. I had picked a mild goat cheese, yet it was still evident that it was goat cheese being used - the flavour wasn't overwhelmed by any of the other ingredients. I'm not sure if this method could be adapted to make tarts with more solid pieces in the filling, such as bacon or vegetables, but for a straightforward cheese tart this is so much better than a traditional quiche, and not that much more complicated to make.

The tart case only used 2/3 of the pastry, so there was plenty remaining to make some pesto pinwheels with the leftovers - the pastry was rolled to a rectangle, spread with a couple of tablespoons of pesto, rolled up like a swiss roll, chilled, then cut into 2cm slices and baked alongside the pastry case at 200C for about 20 minutes. (See the photo above.)


You pick which fruit you’ll use: strawberries on the left, raspberries on the right. Or do a combo!

Still hungry? See here for all of my dessert recipes and here for my quick and easy vegetarian recipes for beginners.


Description

Our egg farmer families love the taste of this cheese soufflé. It looks impressive, and is surprisingly easy to make.

Instructions

Melt butter in a 4-cup (1 L) measuring cup or a medium bowl in the microwave. Stir in flour, salt and pepper.

Whisk in milk, then cheese, until combined. Cook in microwave for 2 minutes on High stir. Cook for another 1-½ to 2 minutes until mixture becomes a smooth, thickened sauce.

Whisk egg yolks until blended. Add a little of the sauce to the yolks stir thoroughly. Stir yolk mixture back into the sauce.

Beat egg whites until stiff. Fold egg yolk/sauce mixture gently into beaten egg whites just until combined. (Mixture does not have to be completely blended.)

Spoon or pour into four lightly greased 1-cup (250 mL) straight-sided ramekins or soufflé dishes.

Bake in a preheated 325°F (160°C) oven until puffed and golden brown, about 20 minutes.

Tip: Use the cheese or blend of cheeses of your choice.
Tip: If desired, use a 4 or 6 cup (1 or 1.5L) soufflé dish or round straight sided casserole dish to bake just one soufflé. Baking time will be about 40 to 45 minutes.
Tip: Be sure to use clean beaters to beat egg whites or the whites will not form a stiff foam.


Cheese and walnut soufflé tart recipe - Recipes

Earlier in the year I shared a collection of recipes that you might find helpful during these stressful times. You can find them here as comfort can often be found in the kitchen. There are comforting soups, pantry based recipes, a variety of entrees, breads and a few easy desserts. Finally, since we are all baking more (myself included), I have set up a challenge for you: a French Apple Tart. The recipe comes from my most recent cookbook “Home Cooking 101,” Oxmoor House, 2016, and I have included all the how- to shots. I share a trick for slicing the apples so that you can get them paper thin (even if you don’t have good knife skills). If you want to share your finished tart, please email me a photo.

Soups
Spring Soup with Bread Dumplings (recipe)
Charred Tomato, Chicken, and Tortilla Soup (recipe)
Cauliflower Soup with Chorizo and Greens (recipe)

Pantry Entreés
Salmon Cakes (recipe)
Nacho Pie (recipe)
Cheese Sandwich Soufflé (recipe)
Spaghetti with Bacon, Eggs, and Toasted Crumbs (recipe)

Vegetarian Entreés
Giant Stuffed Mushrooms (recipe)
Penne with Slow Roasted Cherry Tomatoes (recipe)
Mu Shu Vegetables with Pancakes (recipe)
Grilled Eggplant Wraps with Lemon Aioli, Feta, and Mint (recipe)
Asian Grain Bowl (recipe)

Special Entreés (when the ingredients are available)
Sauteed Fish Fillets Meunière with Sauce Grenobloise (recipe)
Chicken Saltimbocca with Artichoke Sauce (recipe)
Steak with Steak Butter (recipe)

Breads
Cream Biscuits (recipe)
No-knead Walnut Rosemary Bread (recipe)

Desserts
Ruthie’s Chocolate French Toast with Raspberry Sauce (recipe)
Butterscotch Bread Pudding (recipe)
French Apple Tart (recipe)


Twice Baked Cheese Soufflé by Maura O’Connell Foley

This recipe includes a soft and hard goat’s cheese. Instead of goat’s cheese, for the hard cheese a mature cheddar, pecorino or Parmigiano-Reggiano can be used and for the soft cheese a soft blue cheese would work well. These can be prepared several hours in advance with a first initial bake and then a second bake just before serving. Lovely served with a small organic green salad and a hazelnut dressing.

Ingredients
Makes 4
Ramekin Lining:
• 30g hazelnuts (about 20 hazelnuts)
• 60g soft white breadcrumbs
• 30g softened butter

Soufflé:
• 15g butter
• 15g plain white flour
• 100ml milk
• 60g hard goat’s cheese, grated
• 2 egg yolks, beaten
• 6 egg whites
• 60g soft goat’s cheese for centre filling, chopped
• ½ tsp lemon juice
• Sea salt

Hazelnut Dressing:
• 1. tbsp apple cider vinegar
• 3 tbsp olive oil
• 1 tbsp hazelnut oil
• 1 tsp local honey (warmed to help it combine), plus extra to taste
• Sea salt and cracked black pepper

To toast and skin the nuts, preheat the oven to fan 160°C / fan 325°F / gas mark 4. Arrange the nuts in a single layer on a baking tray and toast in the oven for about 10-15 minutes, turning occasionally until the skins crack and the nuts are light golden. Once roasted, rub the nuts in a dry cloth to remove the skins. Pulse in a processor for a few seconds to bring the nuts to a coarse crumb consistency. Combine the hazelnut crumbs and breadcrumbs.

To prepare the ramekins, generously brush the butter over the sides and bottoms of the ramekins. Coat with a generous layer of hazelnut breadcrumbs. Set aside.

Increase the oven temperature to fan 170°C / fan 340°F / gas mark 5.

Make the base of the soufflé by melting the butter in a saucepan over a low heat. Add the flour and cook, stirring, to a pale golden colour. Gradually add the milk, continuing to stir, to a smooth consistency. Bring to the boil, then take off the heat and allow to cool. Stir in the hard goat’s cheese, egg yolks and season with sea salt.

In a large dry bowl (essential for whipping egg whites), beat the egg whites with the sea salt until slightly thickened. Add the lemon juice and whisk to stiff peaks. Take a quarter of the egg white mixture and mix this into the cooled soufflé base until well combined. Gently fold in the remaining egg white mixture until well combined.

Half fill the ramekins with the soufflé mixture, place the soft goat’s cheese in the centre then cover with the remaining soufflé mixture, filling the ramekin to the top.

Run your thumb around the ramekins to clean the top edge – this helps the soufflé to rise. Place each of the ramekins in a roasting tin and pour in enough hot water to a depth of two thirds around the ramekins.

Bake for 15 minutes for the first bake. Remove from the oven and allow to cool for at least 15 minutes. At this point, the soufflés can be set aside if preparing in advance and chilled in the fridge for up to 6 hours only.

For the second bake, heat the oven to fan 200°C / fan 400°F / gas mark 7. Loosen the soufflés in the ramekin with a palette knife or small knife. Return the soufflés to the oven, this time with no water in the roasting tray, and bake for 10 minutes or until lightly risen.

To make the dressing, put all the ingredients into a jar, tightly seal and shake vigorously. Add local honey and seasoning to taste, then shake again. Taste and adjust to your liking.

Serve the soufflés immediately with a green salad and hazelnut dressing.

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(The book is also available from Amazon
My Wild Atlantic Kitchen: Recipes and Recollections
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Recipe Summary

  • 3 ½ cups graham cracker crumbs
  • ½ cup maple syrup
  • ½ cup unsalted butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup maple syrup
  • 4 eggs
  • ½ cup heavy whipping cream
  • 1 tablespoon vanilla extract

Place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Grease a 10-inch cake pan line bottom with parchment paper.

Combine graham cracker crumbs, 1/2 cup maple syrup, and butter in a large bowl. Press over the bottom and up the sides of the cake pan.

Beat cream cheese in a bowl with an electric mixer until smooth. Add 1 cup maple syrup and eggs, one at a time, beating well after each addition. Add heavy cream and vanilla extract beat until just combined. Pour over the graham cracker crust.

Bake in the preheated oven until surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Transfer to a wire rack to cool completely, about 1 hour. Refrigerate until firm, 8 hours to overnight.



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