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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare the pastry: Dissolve the salt in a glass of water. | 2. Put the flour in a bowl, make a well, pour in water and mix with wooden spoon. | 3. Work the dough quickly, it must be rough like bread dough. | 4. Let stand 15 to 20 minutes in the bowl covered with a cloth. | 5. On a floured board, roll out the dough round, leaving the thicker central portion (1.5cm) the edges (0.5cm). | 6. Knead the butter with a fork, place it on the thick part of the dough and enclose it by folding the edges of the dough and soldering with a little water. | 7. Roll out the dough into an elongated rectangle, fold in three by folding the first third to you and the third upward. | 8. Turn the dough a quarter turn to the right opening, and then spread again the rectangle, fold into thirds and give a quarter turn right. | 9. Let stand 15 to 20 minutes in fridge. | 10. Take the dough, place the openness to the right and give the third and fourth rounds. | 11. Let stand 15 to 20 minutes in fridge. | 12. Now for the rest: Pre-heat oven to 210 °C. | 13. Spread the puff pastry to a thickness of 3 to 4 mm. | 14. Put them in four buttered molds of 10 cm in diameter. | 15. Beat the egg. | 16. Wash dough with egg and place them on a baking sheet. | 17. Roughly chop the pine nuts and walnuts. | 18. Lightly brown gently in a pan with 30g butter and a finely chopped shallot. | 19. Meanwhile, mash the blue cheese with a fork in a bowl. Add the cream and ricotta. Mix thoroughly. | 20. Generously add salt and pepper. | 21. Spread the walnuts and pine nuts in the bottom of each mold. | 22. Spread over cheese mixture. | 23. Bake for 20 minutes. | 24. Remove from oven and serve immediately with salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roquefort cheese	150			20581.7316	202.8406	58.2582	2172.9886
ricotta cheese	100			43152.0	753.92	2792.48	3219.04
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002
walnut	100			192712.0	0.0	0.0	21800.0
pine nut	100			90855.0	1765.8	1848.15	9229.95
egg	1			71.5	0.36	6.28	4.755
shallot	1			115.2	26.88	4.0	0.16
salt				-	-	-	-
black pepper			ground	-	-	-	-
butter	30			2565.0	117.855	80.145	216.0
flour	200			115656.0	25321.08	1880.2	448.72
salt	5			-	-	-	-
cold water	1	metric		-	-	-	-
butter	150			2565.0	117.855	80.145	216.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.