Prep 5 mins
Cook 30 mins
From the SMEG cookbook.
- 1 (10 inch) pastry crust, pre-baked
Roquefort Cream Filling
- 6 ounces cream cheese
- 3 ounces Roquefort cheese
- 2 tablespoons butter, softened
- 3 eggs, well beaten
- 1 1⁄4 cups cream
- 1 tablespoon butter, melted
- 1 tablespoon parsley, finely chopped
- 2 teaspoons chives, finely chopped
- salt & freshly ground black pepper, to taste
- Preheat oven to 265°F.
- In a bowl, blend cream cheese, Roquefort and softened butter until smooth.
- Add well beaten eggs, cream and melted butter. Blend thoroughly. Stir in finely chopped herbs.
- Season to taste with salt and pepper.
- FIll the pastry case evenly with cheese mixture. Bake for 25-30 minutes or until filling is puffed and a light golden colour.
- Serve hot, lukewarm or cold, cut in wedges.
As the heart & soul of this recipe is the filling, I thot you would not mind if I made it in pre-baked mini-tartlet shells to accompany a starter soup + the salad course of a dinner party Sat nite. They were so easy to make & yummy, fit well into a blue cheese theme goin on in 2 other recipes, were very well-received, & provided finger-food & texture to the group. They are best if served the same dy as made as they lose crispness by the 2nd dy, but a pre-baked pastry crust might correct this & I will try that next time. Thx for sharing this tasty recipe w/us. :-)
Well this recipe is beyond your favorite slippers and favorite pillow comfy and delicious to boot. Is there anything better in all the world then cream cheese, butter, and Roquefort cheese? Yes, there is. This recipe tops them all for a wonderful brunch or dinner or even breakfast treat. I made this two ways, one~I followed the recipe exactly ~ and used a pie crust I made, added fresh chives and delightful cream. The second I used cooking spray on a pie pan, melted a bit of butter, and just put in the Roquefort Cream Filling without the crust for those that were watching carbs. Either way, this was outstanding. I dusted the top with small cut fresh chives and a little fresh Italian parsley and served with fresh orange juice. This was wonderful and will be making many more times, thank you so very much, Amanda!