Preheat the oven to 250C with a baking tray inside.
For the dough: Mix all the ingredients by hand or with a mixer until the dough becomes smooth. Divide the dough into three portions and roll out very thinly on a lightly floured surface and then onto a baking sheet.
For the topping: Bring to room temperature half of the Saint Agur® by breaking it down with a fork until you have a smooth texture. Mix the crème fraiche with the Saint Agur®, the Dijon mustard and the honey. Season to taste with salt and pepper. Spread a third of that mixture onto the pastry dough and lay the sliced mushrooms on top of it.
Place the baking sheet with the pastry and the topping on the hot baking tray and bake for 6-8 minutes. When cooked, remove from oven and decorate with the ham, some rocket leaves and little cubes of Saint Agur leaving enough for the other two tartes. Repeat this process with twice or until you run out of pastry dough.
Creating a perfect balance between originality and freshness, this savoury tart with Saint Agur® blue cheese, ham and rocket is absolutely perfect for a summer picnic.
For the pastry
250g wheat flour
0.5 tsp salt
0.5 tsp sugar
150ml cider
For the topping
150g Saint Agur®
100g sliced mushrooms (ideally a mixed variety of mushrooms)
30g rocket
6 slices of cured ham
150g crème fraiche
1.5 tsp Dijon mustard
1.5 tsp of liquid honey
Salt
Pepper
View Method
Recipe Method
Preheat the oven to 250C with a baking tray inside.
For the dough: Mix all the ingredients by hand or with a mixer until the dough becomes smooth. Divide the dough into three portions and roll out very thinly on a lightly floured surface and then onto a baking sheet.
For the topping: Bring to room temperature half of the Saint Agur® by breaking it down with a fork until you have a smooth texture. Mix the crème fraiche with the Saint Agur®, the Dijon mustard and the honey. Season to taste with salt and pepper. Spread a third of that mixture onto the pastry dough and lay the sliced mushrooms on top of it.
Place the baking sheet with the pastry and the topping on the hot baking tray and bake for 6-8 minutes. When cooked, remove from oven and decorate with the ham, some rocket leaves and little cubes of Saint Agur leaving enough for the other two tartes. Repeat this process with twice or until you run out of pastry dough.
