Maytag Blue Cheese & Apricot Tart with Sauternes Gelée

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
4

This blue cheese tart is an epicurean delight. Served with carmelized shallots and wine gelatin it's flavors are captivating.

Ingredients

Sauternes gelée:
325 ml (1 1/2 cups) Sauternes
1/2 cup minced dried apricots
3 sheets gelatin, bloomed

Thyme-Basil Syrup:
1/2 cup simple syrup
1 tbsp. fresh thyme
3 tbsp. fresh basil
1/2 tsp. pink peppercorn shells

Tart:

10 oz. cream cheese dough
1 cup sliced shallots
1 tbsp. butter
1 1/2 cups heavy whipping cream
2 large eggs
1 tbsp. fresh thyme
1 tbsp. chopped fresh parsley
Salt and freshly ground black pepper
1/2 cup julienned dried apricots
1 1/2 cups crumbled Maytag blue cheese
6 tbsp. chopped toasted black walnuts

Garnish:
2 tbsp. chopped toasted black walnuts
2 tbsp. chopped fresh flat-leaf parsley
Freshly ground black pepper

Steps

1. For the gelée: Line a 5-in. square dish with plastic wrap. Simmer wine in a saucepan over med. heat until reduced by half, about 15 min. Remove from heat and add apricots and gelatin. Stir until combined. Pour wine mixture into plastic- lined dish; refrigerate overnight. Once set, remove gelatin from mold and cut into large dice just prior to use.

2. For syrup: Puree syrup, thyme, and basil in a blender until smooth. Refrigerate overnight. Pass through sieve lined with a coffee filter; add peppercorn shells. Refrigerate until ready to use.

3. For tart: preheat oven to 350°F. Line a sheet pan with parchment paper. Roll out dough to 1/8-in. thickness on a lightly floured surface. Line a 10-in. tart ring with dough and place on parchment-lined pan. Refrigerate until ready to use.

4. Sauté shallots in butter over med. heat for 10 min., or until golden brown and caramelized. Reserve 2 tbsp. shallots for garnish. Whisk cream, eggs, thyme and parsley; season with salt and pepper.

5. Spread shallots on bottom of tart ring, sprinkle with apricots, blue cheese and nuts; pour cream mixture on top. Bake tart 45 min. or until golden brown. Cool slightly before removing from mold.

6. Cut tart into 8 pieces and put 2 pieces on a plate. Sprinkle with remaining caramelized shallots and walnuts. Place 6-7 pieces of gelée around tart and drizzle syrup around plate. Sprinkle with chopped parsley and pepper.

More From FoodService Director

Industry News & Opinion

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code