Over the years I have become somewhat of an expert at the pressure test challenge. This transpired at work, during various years and a number of jobs where I was required to slap together a recipe for a website or to encourage a sale by demonstrating how to cook with some product or produce. There have been the road tests on kitchen equipment that have resulted in memorable recipes, like the heart shaped frozen chocolate mousse, made to showcase the moulds – the nice flexible kind. etc..
I am most recently playing with cheese, for work.
Today I have this Fromage d’Affinois Bleu to try to make sense of. What can I possibly do with this cheese that can make it more enticing… after all it is creamy with a luscious melt on the tongue smoothness and a touch of blue, can I add to that? .
I do have an idea, in fact several. The first is a crunchy tart case, filled with this creamy beginners blue, walnuts and quince. The combination seems to aim the spotlight right back at the cheese, making it’s creamy bleu personality that little bit more noticable. I didn’t decide this myself in a sudden fit of self promotion. The people in my office, the one’s that polished it off , said so! And, this is my very own pressure test.
This is how the tart looks
This is how the cheese looks
This is a pressure test because there is only a very brief time to develop and finalise a recipe. Maybe a day or two if your’e lucky. If I have to make it at work , there is usually and empty pantry ( unlike Masterchef). The same applies at home , I usually just use whatever I have in the cupboard or fridge….
- 300gm plain flour
- 150gm butter
- 1 egg beaten with cold water to measure up to 100ml
- 300gm ( or more if you like) d'Affinios Bleu
- 2 yolks, 70gm
- 2 eggs , 70gm
- 300ml thickened cream
- 150gm walnuts
- Quince paste, I used Lynwood 100-150gm
- pinch of salt
- Place the flour and butter into the food processor and process together. Add most of the egg mixture, keeping aside a small amount, process until a ball forms. Turn onto a bench flatten and wrap in plastic, rest in the refrigerator 30 min.
- Line the case with the pastry and rest again, 20min. Bake the case blind until golden. Trim the sides.
- Spread the quince onto the bottom of the tart case very carefully. Cracks will cause leaks and leaks will cause heartache. Sprinkle over the walnuts.
- Discarding the rind of the cheese, place blobs of it all over the base of the tart case ( as shown).
- Mix the eggs and thickened cream, with a sprinkling of salt, until well combined but not airated.
- Pour this carefully between the blobs of blue cheese
- Return to the oven and bake for approximately an hour. The tart will turn a lovely golden yellow colour but will probably be quite soft and wobbly. It will firm up as it cools. Don't be tempted to cook it until it is set. This will mean that you will have to cut it with a band saw
- You can use more cheese , if you have it.