What or who *is* Gex, anyway?
Aug. 1st, 2005 01:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution recipe. It may read as more complex than it really is.
Cipollini and Bleu de Gex Tart
Onions
1.5 lbs cipollini onions, peeled and quartered
1/4 cup olive oil
1/4 cup rosemary, chopped
1 tsp sage leaves, sliced
1 tsp fresh thyme
1 tsp salt
1/4 tsp ground pepper
Heat oven to 350. In a smallish bowl, toss together above ingredients. Spread mixture in a single layer on a baking sheet and roast until the onions are soft and begin to color, about 45 minutes. Remove to cool.
Pastry
2 cups flour
1/4 tsp salt
6 ounces unsalted butter, in 1/2" cubes
2 Tbsp ice water (measured without ice, duh)
Cut together above to form pastry, or make in a fud processor (be careful not to overmix). Transfer to a lightly floured bread board and roll out a 13" disc, which should be folded in quarters to transfer to a 10" tart pan. Trim excess. Prick the bottom of the dough and refrigerate for 30 minutes to relax the dough.
Filling
1/2 cup whole-milk ricotta
1 large egg yolk
1 tsp olive oil
1/4 cup creme fraiche
pinch salt and pepper
Whisk ricotta, egg yolk, and olive oil until smooth. Stir in the creme fraiche and season lightly. Set aside.
Royale (no, I don't know why it's called that)
1 large egg
1 tsp flour
pinch salt
1/4 cup cream
1/4 cup milk
1 Tbsp creme fraiche
1/2 lb Bleu de Gex, rind removed and cut into 1/4" slices
(can substitute Stilton or Bleu d'Auvergne)
Whisk egg, flour, and salt. Heat the cream and milk in a small saucepan until hot (but not boiling), then add slowly to flour/egg mixture, whisking until smooth. Stir in the creme fraiche.
The assembly
Heat oven to 375 and put the rack on the bottom 1/3 of the oven. Spread the filling evenly in the tart shell. Scatter 3/4 of the onions in the tart shell and drizzle with the royale. Arrange slices of cheese on top. Dot with remaining onions.
Bake tart for 30 minutes, rotating 180 degrees after 15 minutes. Cover with aluminum foil and bake 15 minutes more. Increase oven heat to 400, bake 10 minutes more. Serve warm.
What worked: It was very nice. The wife is not a huge fan of blue cheese, but the baked flavor was not overwhelmingly-bluey. I couldn't get Bleu de Gex (which is a salty raw-milk blue) so, on the advice of the cheese people at Rainbow, I combined an Italian blue (Delle Alpi) and Jasper Hill Bayley Hazen, which is a domestic raw milk blue. I think the Italian was much crumblier, but it could have been the other way around.
I decorated the edge of the tart with pastry leaves cut from the excess. I should have taken a picture.
What didn't: It was shloopy and goopy. I didn't have enough cipollini onions, so I subbed sweet Vidalias for the remainder, which may have contributed as they have more moisture. SO when I cut it, it was an oozy (but tasty) mess.
Will I make it again? I think so. I want to see if 100% cipollinis makes a difference. Also, this might be worth trying in muffin cups for a dinner party.
Cipollini and Bleu de Gex Tart
Onions
1.5 lbs cipollini onions, peeled and quartered
1/4 cup olive oil
1/4 cup rosemary, chopped
1 tsp sage leaves, sliced
1 tsp fresh thyme
1 tsp salt
1/4 tsp ground pepper
Heat oven to 350. In a smallish bowl, toss together above ingredients. Spread mixture in a single layer on a baking sheet and roast until the onions are soft and begin to color, about 45 minutes. Remove to cool.
Pastry
2 cups flour
1/4 tsp salt
6 ounces unsalted butter, in 1/2" cubes
2 Tbsp ice water (measured without ice, duh)
Cut together above to form pastry, or make in a fud processor (be careful not to overmix). Transfer to a lightly floured bread board and roll out a 13" disc, which should be folded in quarters to transfer to a 10" tart pan. Trim excess. Prick the bottom of the dough and refrigerate for 30 minutes to relax the dough.
Filling
1/2 cup whole-milk ricotta
1 large egg yolk
1 tsp olive oil
1/4 cup creme fraiche
pinch salt and pepper
Whisk ricotta, egg yolk, and olive oil until smooth. Stir in the creme fraiche and season lightly. Set aside.
Royale (no, I don't know why it's called that)
1 large egg
1 tsp flour
pinch salt
1/4 cup cream
1/4 cup milk
1 Tbsp creme fraiche
1/2 lb Bleu de Gex, rind removed and cut into 1/4" slices
(can substitute Stilton or Bleu d'Auvergne)
Whisk egg, flour, and salt. Heat the cream and milk in a small saucepan until hot (but not boiling), then add slowly to flour/egg mixture, whisking until smooth. Stir in the creme fraiche.
The assembly
Heat oven to 375 and put the rack on the bottom 1/3 of the oven. Spread the filling evenly in the tart shell. Scatter 3/4 of the onions in the tart shell and drizzle with the royale. Arrange slices of cheese on top. Dot with remaining onions.
Bake tart for 30 minutes, rotating 180 degrees after 15 minutes. Cover with aluminum foil and bake 15 minutes more. Increase oven heat to 400, bake 10 minutes more. Serve warm.
What worked: It was very nice. The wife is not a huge fan of blue cheese, but the baked flavor was not overwhelmingly-bluey. I couldn't get Bleu de Gex (which is a salty raw-milk blue) so, on the advice of the cheese people at Rainbow, I combined an Italian blue (Delle Alpi) and Jasper Hill Bayley Hazen, which is a domestic raw milk blue. I think the Italian was much crumblier, but it could have been the other way around.
I decorated the edge of the tart with pastry leaves cut from the excess. I should have taken a picture.
What didn't: It was shloopy and goopy. I didn't have enough cipollini onions, so I subbed sweet Vidalias for the remainder, which may have contributed as they have more moisture. SO when I cut it, it was an oozy (but tasty) mess.
Will I make it again? I think so. I want to see if 100% cipollinis makes a difference. Also, this might be worth trying in muffin cups for a dinner party.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
bleu de gex
Date: 2005-08-01 09:40 pm (UTC)some comments
Date: 2005-08-01 09:51 pm (UTC)Re: some comments
Date: 2005-08-01 11:36 pm (UTC)no subject
Date: 2005-08-01 11:41 pm (UTC)What's a cipollini onion? I don't think I've ever seen one in our grocery stores here.
no subject
Date: 2005-08-02 01:22 pm (UTC)no subject
Date: 2005-08-01 11:45 pm (UTC)no subject
Date: 2005-08-01 11:55 pm (UTC)no subject
Date: 2005-08-02 12:01 am (UTC)Wouldn't it be fun to go through the notebooks NTS used when researching/writing TBC?
no subject
Date: 2005-08-02 05:38 am (UTC)