Gruyere Scallion And Walnut Tart Recipes

Steps:

• Butter or grease two loaf pans.
• In a large bowl, combine flour, sugar, salt, and pepper (if using); set aside.
• Stir the butter into the scalded milk; let cool to room temperature.
• Once the milk has cooled you can begin to make the dough by pouring the water into the bowl of your stand mixer.
• Whisk in yeast, wait a minute, then whisk again to be sure all the yeast is completely dissolved; whisk in the cooled milk and butter mixture.
• Stir in half the flour with a large rubber spatula, then stir in the remaining flour, in smaller batches, to ensure all the flour is moistened.
• Place the bowl on the stand mixer, fitted with the dough hook, and beat on medium speed until the dough gets smoother, but not competely smooth, about 2 minutes; let rest 10 minutes.
• Add the cheese and nuts then beat, on medium speed, until the dough becomes smoother and more elastic, about 2 minutes.
• Transfer the dough to a lightly oil bowl to rise, turning to coat all sides with oil; drape oiled plastic wrap on top and let rise until doubled, about 1 hour.
• Turn dough out on a lightly floured work area, turn over, press to deflate, then set aside (in oiled bowl) to rise again, about 1 hour.
• Turn dough out onto floured board and divide in half, taking care not to delate dough too much; shape each half into an 8 to 9 inch square.
• Roll dough tightly, jelly roll fashion, pinching the edge in when you get to the end; place loaf in pan, seam side down, pressing it into place so that the surface is fairly even.
• Cover with oiled plastic wrap and let rise another hour; once risen, the dough should protrude about 1 inch over the rim of the loaf pan.
• Set oven rack to the middle and heat the oven to 400 degrees F.
• Uncover loaves, and place in the center of the oven rack, short side toward each other, equal distance from each other and the sides of the oven.
• Bake until the bread is risen, and is deep golden and firm; the internal temperature should be more than 200 degrees F, about 45 minutes.
• Unmold each loaf and cool, on its side, on a rack (this prevents falling).
• You can brush the breads with melted butter if you like your crusts soft.
• Let cool completely before slicing with a sharp serrated knife.
• Store at room temperature, in a plastic bag, or freeze for longer storage.

Steps:

• Make the pastry: Put flour and salt in a mixing bowl. Add half the butter and work it into the flour until it resembles damp sand. Add the rest of the butter cubes, the ice water and lemon juice and mix just until the dough comes together. (There will be little chunks of butter in the dough - this makes the pastry flaky.) Form dough into a disk shape, wrap in plastic and flatten to a 1-inch thickness. Refrigerate for at least an hour, or up to a day in advance.
• Make the topping: Put olive oil in a cast-iron skillet over medium-high heat. Add onions and brown for about 5 minutes, stirring. Season generously with salt and pepper. Turn heat to medium and cook until onions are soft and well browned, about 10 minutes. Let cool to room temperature. Heat oven to 425 degrees.
• Roll out pastry to about 1/8 inch thickness. Using a cookie cutter or a glass, cut out 2-inch rounds and move them to a plate. Once you've filled the plate, transfer to the refrigerator. Reroll the scraps and continue to cut rounds, chilling as you go. You should have 24 pieces.
• Line 2 baking pans with parchment and lay 12 pastry rounds on each. Put about 1 tablespoon of the caramelized onions on each round, followed by a piece of Gorgonzola. Top each with walnut pieces. Sprinkle with a small pinch of chopped rosemary.
• Transfer to oven; bake for 10 to 15 minutes, until lightly browned. Sprinkle each tart with chives, and a speck of fleur de sel, if using. Serve warm or at room temperature.

Steps:

• Line 2 baking sheets with parchment paper or grease well.
• Steam asparagus in a steamer or on a rack in a skillet until tender-crisp, takes about 3 minutes.
• Immediately remove from pan and chill in cold water to stop cooking; pat dry and set aside.
• Roll out each pastry sheet to fit the baking sheet, place on prepared pans.
• Spread evenly with mustard, leaving 1 inch border around the edges.
• Arrange asparagus, side by side and alternating ends, on the mustard; sprinkle with cheese and pepper.
• In a small bowl, beat egg with milk; lightly brush over the pastry border.
• Bake in oven, rotating pans halfway through, until puffed and golden. Cheese should be bubbly in about 18 minutes.
• To serve: cut each tart into 6 pieces, serve warm or cold.

Steps:

• Blend together flour, baking powder and half the salt in a bowl or a food processor. Beat egg yolk with 5 tablespoons cold water. Stir in olive oil. Pour this mixture over the flour mixture and beat with a fork if using a bowl, or pulse about a dozen times in the processor, until dough starts to come together. Add another teaspoon or two of water if mixture is too dry.
• Gather dough together and knead briefly on a lightly floured surface to form into a ball. Roll and trim to make an oblong 9 by 13 inches or a 12-inch round. Place on a parchment-lined baking sheet. Fold up a half-inch border all around either shape. Heat oven to 400 degrees.
• Spread bacon in a heavy skillet and cook until very lightly browned. Stir in leeks and remaining salt and cook until softened and translucent. Stir in walnuts, sauté about 30 seconds, and remove from heat. Mash Roquefort and work in crème fraîche. Spread on pastry. Scatter leek, bacon and walnut mixture evenly on top. Bake 20 minutes, allow to cool briefly, cut in squares or wedges and serve.