Recipes

Blue Cheese and Anchovy Tart

Serves 8
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Salty, with a touch of Blue. Recipe is best served with your favorite full-bodied red wine.

Ingredients
  • 1 1/2 cups plain flour
  • 1/2 cup Lurpak® Danish butter
  • 2 packs Castello-Rosenborg® Extra Creamy Danish Blue cheese
  • 1-2 tsp. wholegrain mustard
  • Water to mix
  • 1 tin anchovy fillets, drained
  • 8 cherry tomatoes, cut into quarters
  • 3 eggs
  • 1/2 cup single cream
  • 4 tablespoons milk
  • Salt and black pepper
Directions
  1. Make pastry by sifting the flour into a bowl. Cut butter into small pieces and rub into the flour to form fine bread crumbs. Crumble or finely chop 2 oz of the Blue cheese and add to pastry mix with 1-2 tsp. of mustard, then add sufficient water to combine and mix to a dough. Wrap in cling film and chill for 15 minutes. Preheat oven to 400°F. Roll out pastry and use to line 8 individual tartlet cases.
  2. Roughly chop remaining cheese and divide between the tartlet cases along with the anchovy fillets and tomato quarters.
  3. Beat together the eggs, cream, milk, and seasonings and then pour carefully over filling in cases. Place on a baking sheet and bake for 15-18 minutes until custard is set and just golden in color.
  4. Serve hot or cold, with salad greens.