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
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Managing Your Business
student shame
Let students charge meals

“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” says Sharon Glosson, executive director of school nutrition services for North East Independent School District. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy; but we’re not necessarily the creators of the policy, [nor do we] have the final say ... because that budget...

FSD Resources