Roquefort Cheese and Chive Tart

14 February 2018 — Dinner, Lunch, Picnic

Roquefort and Chive Tart


Serves 6 to 8

150g plain flour



cayenne pepper

85g unsalted butter

For the filling:

200g mascarpone

100g Roquefort AOC

1 tbsp of softened unsalted butter

3 eggs

300ml double cream

Handful of chives roughly chopped


How to make it

Salty, strong and sweet flavours of Roquefort paired with the fresh and fragrant herbs makes this a delicate and delicious Cheese and Chive Tart, perfect for lunches with a green salad and a side of Cartwright and Butler Tomato Chilli Chutney.

  • Preheat the oven to 190°C/170°C Fan/Gas Mark 5
  • Grease a large tart tin
  • In a large mixing bowl or food mixer, add the flour, salt, pepper, cayenne, and butter, adding a few teaspoons of water until it becomes a pastry
  • Form into a ball, then roll out thinly, about a pound coin thickness
  • Lay the pastry over the tart tin and fit it so that the edges are neat
  • Blind bake for 5 mins, if you have baking beans, lay greaseproof paper over the top of the pastry and spread the beans inside the tart tin
  • Mix the herbs, mascarpone, cream, Roquefort AOC and butter – use a food processor if you have this or hand whisk until smooth
  • Add the eggs and mix well again, a pinch of pepper and cayenne
  • Pour the mixture into the hot pastry case and put into oven
  • Bake for 25 mins until golden and set in the middle
  • Finish the Cheese and Chive Tart with an additional sprinkling of chives
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