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Categories:
flour salt sugar butter water milk eggs egg yolks heavy cream salt blue cheese mixed vegetables walnuts Parmesan cheese
Viewed: 39 - Published at: 5 years agoIngredients
- 2 12 cups flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup butter, chilled and cut into small pieces
- 12 cup water
- 14 cup milk
- 3 large eggs
- 2 large egg yolks
- 34 cup heavy cream
- coarse salt & freshly ground black pepper, to taste
- 1 cup crumbled blue cheese
- 1 12 cups normandy blend frozen mixed vegetables
- 12 cup chopped walnuts
- 3 tablespoons grated parmesan cheese
Method
- In the bowl of food processor, mix flour, salt and sugar.
- Add butter and process for 8-10 seconds.
- With machine running, add water.
- Pulse just until dough holds together without being sticky, no more than 30 seconds.
- If dough is crumbly, add more water, 1 tbsp at a time.
- On floured surface, roll out dough to about 1/8 inch thickness.
- Fit into a 10-12 inch nonstick tart pan, trimming edges.
- Refrigerate for 30 minutes.
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together milk, eggs, egg yolks, and cream.
- Season to taste with salt and pepper.
- In another bowl, mix bleu cheese, vegetable mix, walnuts, and Parmesan.
- Pour cheese and vegetable mixture into tart and cover with the egg mixture.
- Bake until just set in center, 30-35 minutes.
- Let cool for 5 minutes before serving.
