Can anyone get a recipe for the Dolcelatte tart served at the Red Lion Inn near Farningham??

Question

I am a Canadian living in Vancouver. I visited Britain in 2005 and had the best Dolcelatte pear and gorgonzola tart (savory not sweet) served at the Red Lion Inn in or near Farningham. I would really love to have the recipe if anyone can find it.

Answer 1

Ingredients
110g/4oz puff pastry
8 fresh ripe figs, quartered
140g/5oz dolcelatte cheese, diced
6 fine slices pancetta
salt and freshly ground pepper
1 tbsp olive oil
beaten egg, for glazing
110ml/4fl oz double cream
half a handful of coriander leaves
For the salad:
1 tsp fresh coriander sprigs
1 tsp fresh mint sprigs
110g/4oz baby spinach
For the dressing:
extra virgin olive oil
balsamic vinegar



Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Roll out the puff pastry into a round or square, about 25cm/10in across, and place on a greased baking sheet.
3. Place the figs on the pastry, leaving a 1cm/½in gap around the edge of the tart.
4. Dot the dolcelatte over the figs, then top with the pancetta. Season with salt and freshly ground pepper. Drizzle over the olive oil.
5. Brush the edges of the tart with a little of the beaten egg.
6. Bake the tart for 10 minutes.
7. Remove the tart from the oven and pour over the double cream. Sprinkle with the coriander leaves.
8. Return the tart to the oven and bake for a further 6-8 minutes.
9. Meanwhile, make the salad. Toss together the coriander, mint and baby spinach. Dress with a little olive oil and balsamic vinegar.
10. Serve the tart warm from the oven with the salad on the side.

Answer 2

PANCETTA TART WITH DOLCELATTE
Ingredients
150g Dolcelatte
214g Ready rolled puff pastry (thawed)
8 Fresh Ripe Figs
6 Slices of Pancetta or Prosciutto ham
100ml Double Cream
Seasoning
Olive Oil
1 Egg
Roll out the pastry into a round or square approximately 10” across. Transfer to a baking sheet, score a ½ inch border around the outside and prick the base of the pastry with a fork. Cut the figs into quarters and place on the tart leaving the ½ inch gap around the edge. Place the diced dolcelatte on the top and then cut the pancetta and fold in between the figs. Season well and drizzle with a little olive oil. Brush the edges of the tart with egg and place in the oven at 200°C for 10 mins. Remove from the oven and pour over the double cream. Place back in the oven for 6-8 mins.

Three Allium Tart

Crust:
•225 g Plain flour
•1 pn Salt
•110 g Chilled butter; diced
•1 Egg yolk; beaten
•Iced water

Filling:
1 Head garlic separated into
-cloves and peeled
250 ml Single cream
200 ml Milk
2 Egg yolks
1 Egg
2 Red onions; sliced
3 tb Olive oil
2 tb Chopped Chinese chives
85 g Taleggio or dolcelatte
-cheese
Cut into cubes
Salt and pepper
1 sm Spri thyme

1 For the Pastry: Sift the flour with the salt. Rub the butter into the
flour until it resembles fine breadcrumbs. Make a well in the centre and
add the egg yolk and enough iced water to form a soft dough - 1 1/2-2 tbsp

water should be enough.

2 Mix quickly and lightly, and knead very briefly to smooth out. Wrap and

chill for at least 30 minutes in the fridge. Bring back to room temperature
before using.

3 Preheat oven to 190c/375f/Gas 5. Roll the pastry out and line a 23cm/9"

tart tin with it. Rest, prick the base all over with a fork and line with

foil or greaseproof paper.

4 Weigh down with baking beans and bake blind for 10 minutes. Remove the
beans and paper, and return the pastry case to the oven for five minutes or
so to dry out.

5 Blanch the cloves of garlic in boiling water for a minute, then drain.
Heat the cream and milk in a roomy saucepan until simmering. Add the garlic
cloves and poach gently for 10-15 minutes until very tender. Lift out with
a slotted spoon.

6 Mash to a paste and work in the egg yolks and egg. Whisk in the cream and
milk, and plenty of salt and pepper. Reduce the oven temperature to
170c/325f/Gas 3.

7 Saute the onions briskly in the olive oil until tender and browned. Scoop
out and drain on kitchen paper. When cool, spread out in the pastry

case. Scatter over the chives and cheese.

8 Pour over the garlic cream. Return the tart to the oven for 30-40
minutes, until just set, but still with a slight wobble in the centre.
Serve warm or cold as preferred.

Answer 3

inquire at the Red Lion Inn. E-mail or write a letter. Hope you get the recipe!!

Answer 4

[phone]
This is their tel. no Good Luck x