French Roquefort Flan
Indulge in the rich, savory decadence of French Roquefort Flan, a gourmet twist on a classic tart sure to impress at any gathering. This recipe features a buttery, handmade crust that serves as the perfect base for the luxurious filling of creamy eggs, heavy cream, and crumbled Roquefort cheese, renowned for its bold and tangy flavor. A hint of nutmeg, freshly ground pepper, and a touch of salt elevate the dish with subtle depth and aromatic warmth. Blind baked to ensure a crisp crust and then filled and baked to golden perfection, this flan is a sophisticated centerpiece for brunch, dinner parties, or holiday celebrations. Serve it warm or at room temperature for a slice of French culinary elegance.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, diced)
- 1 large Egg yolks
- 2 tablespoons Water (cold)
- 150 grams Roquefort cheese (crumbled)
- 250 milliliters Heavy cream
- 100 milliliters Whole milk
- 2 large Eggs
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
Instructions
Step 1: Preheat your oven to 180°C (350°F).
Step 2: In a large mixing bowl, combine the flour and a pinch of salt. Add the cold, diced butter to the flour and rub together with your fingers until the mixture resembles coarse breadcrumbs.
Step 3: Add the egg yolk and cold water to the flour mixture. Mix until the dough begins to come together. Form it into a ball, wrap it in plastic wrap, and chill for 20 minutes.
Step 4: Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any overhang. Prick the base with a fork and chill the crust for another 10 minutes.
Step 5: Line the tart crust with parchment paper, fill it with pie weights or dried beans, and blind bake for 10 minutes. Remove the weights and parchment paper and bake for another 5 minutes until lightly golden. Remove from the oven and set aside.
Step 6: In a mixing bowl, whisk together the eggs, heavy cream, milk, nutmeg, salt, and pepper until well combined.
Step 7: Scatter the crumbled Roquefort cheese evenly across the tart crust. Pour the egg and cream mixture over the cheese.
Step 8: Bake the flan in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
Step 9: Allow the tart to cool slightly before slicing and serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
3037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 134.3 g | 672% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 5.8 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1039 mg | 80% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
