We find our vegetarian meal recipes in many places but this one brings back happy memories of a holiday in Central France.
A visit to the caves where Roquefort cheese is matured was fascinating and ended with a sample session. When we got home we noticed that the admission tickets had a recipe on the back and gave it a try. We substituted Stilton cheese for the Roquefort and changed the proportions to suit and this recipe is the result.
Our recipe specifies puff pastry, but it works nearly as well with shortcrust pastry. I'm not very good at making my own pastry and usually use ready made frozen pastry. That way puff pastry is no more trouble than shortcrust.
To make 2 -4 servings.
|2 Eating Apples||120|
|120g (4 1/4 oz) Stilton Cheese||420|
|250ml (1 cup) Sweet White Wine||118|
|1 Sheet Frozen Puff Pastry (thawed)||850|
Around 393 - 788 kcal per serving.
Start by baking the pastry into a flan case.
Preheat the oven to 190°C (375°F). If you have a heavy baking tray put it in the oven to heat up. This helps to cook the bottom of the flan case.
Follow the instructions for thawing the frozen pastry and lay the sheet over a 18cm (7 inch) round tin. Press it into shape and use a fork to prick the bottom so that air can escape as it cooks.
Cover the bottom with greaseproof paper and weigh it down dried beans or rice. You can buy fancy glass beads to use for this but beans work just as well.
Put the flan case on the preheated baking tray and bake for 10 minutes.
While the flan case is baking put the wine in a small pan a bring to the boil. Let it boil briskly until it has reduced to about half of the original volume. Allow to cool.
When the flan case is baked peel the apples and grate them into the case, spreading the grated apple evenly.
Beat the egg gently in a bowl, add the reduced wine and beat again. Pour
over the apple in the flan case.
Crumble the Stilton Cheese onto the mixture and bake the completed flan for another 10 minutes at 190°C (375°F).
The flan can be served hot or cold.