Thursday 27 June 2013

Roquefort Tart for Wee Bear!

Sometimes it’s just easier to grab a puff pastry from the store and put something on a top of it. It’s fast, you don’t have to make dough and the effect may surprise you!

A week or so ago, we had a Birthday party for Nate, my son-in-law. I wanted to make a quick appetizer that everyone would love and make a impression. This one did it! Wee Bear and I had just flown in from Vegas and the party was the next day.  I always keep a few sheets of puff pastry in my freezer just in case I need to throw together a quick appetizer or dessert. This dough is so versatile and can be used to create a wide variety of sweet and savory dishes that are guaranteed to please.

Wee Bear loves Roquefort cheese and said please, please, please make the Roquefort Tart! Nate will love it! So, of course I made this beautiful Roquefort Cheese Puff Pastry Tart, that made the house smell amazing. It looked great and my guests couldn't wait to bite into it! My guests walked through the door and said, "Wow! What smells so good?"

You must try out this recipe, you’ll love it!

Roquefort Tart
adapted from my mentor Eva Kenly

1 pkg frozen puff pastry, thawed
4 oz. crumbled Roquefort cheese
6 ounces cream cheese
1/4 c. heavy cream
2 eggs, lightly beaten
salt and pepper

Preheat oven to 400 F

Line a baking sheet with parchment paper and place 1 pastry sheet on it. Roll to 1/8 inch thickness and refrigerate until firm. Prick the bottom with a fork.

From remaining pastry sheet, cut 1/2 inch wide strips. Brush with cold water and attach to edges of rolled-out pastry, corners overlapping. Refrigerate until firm.

Bake 20 minutes

Combine the Roquefort and cream cheese. Beat until smooth. Beat in the eggs and cream. Season to taste. Pour into the baked shell and return to oven for 15-20 minutes.

Serve warm or at room temperature.


 I have always been one to get excited about car trips. I have great memories of family vacations up and down the West coast, with my children.... although, I also remember being stuck in the back seat of a hot Volkswagen bus, wedged between my two brothers, as my parents negotiated unfamiliar roads and last minute detours. I always longed to skip the ride and just arrive (Beam me up Scotty!) at my destination. But if I'd had that option, I would have missed the best part about those long rides—watching how the landscape changed and seeing the cities whiz by.

Now that I ride “shotgun” in the front seat, without children,  I have a new perspective of the romance of the road. I can imagine myself traveling through beautiful vineyards in Napa or even through the beautiful Grand Canyon, enjoying every minute. And I do! Today, we start a short "roadie" to visit several family members. We are leaving our condo on Lake Chelan and headed south to Tri Cities to visit our in laws in their new home. After, a nice visit with them, we will head west along the Columbia River to the famed and historic Columbia Gorge Hotel and spend the night. The stately site on which the Columbia Gorge Hotel now stands was originally developed in 1904 by Bobby Rand, a Hood River pioneer, as the Wah Gwin Gwin Hotel (a Native American name meaning "rushing water" for the 208' waterfall on the grounds). the hotel and the surrounding area is beautiful and we look forward to exploring. From there we will go further west to Portland to visit our Grand daughter Emma and on down to Eugene to visit the newest family member, Jacob and his older sister Julia. 

This will be our last trip this summer, as we are getting ready to welcome another family member in late July. My bag is packed and waiting for the call to assist and welcome my Grand daughter. To say I am excited is a gross understatement!! 

The family all had a great time together at Lake Chelan. Para sailing, golf, jet skiing, boating, shopping, lot's of wine tasting and every night dinner together. We are already planning next year at Lake Chelan!

Thank you to my family who show their appreciation in so many ways!

From Lake Chelan, Washington...........
JJ and Amy

1 comment:

  1. Great blog! My first time here! I heard from Chef Jason! Paul


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