I'm a true believer that you can never have too much blue cheese. This three-ingredient crowd pleaser comes from Meredith Brokaw (as in Tom's wife) Big Sky Cooking Cookbook. It's a beautiful cookbook that makes you feel as if you've taken a mini-vacation to Montana. If you cannot make it to Montana anytime soon, this book is the next best thing.
1 sheet frozen puff pastry (half a 17.25-ounce package), thawed
4 ounces Roquefort blue cheese
1 large egg, lightly beaten with 1 teaspoon cold water
Preheat the oven to 400 degrees. Butter an 8- or 9-inch baking dish. Open the sheet of puff pastry and flatten with a rolling pin. Get it as thin as you can. Crumble the blue cheese on the sheet, leaving a good inch-wide border all around. Roll up the pastry the long way; cut into twelve to fourteen-inch-thick slices with a sharp knife. Place the rounds in the prepared dish; brush with egg wash. Bake until puffed up and golden brown, 10 to 12 minutes.
1 sheet frozen puff pastry (half a 17.25-ounce package), thawed
4 ounces Roquefort blue cheese
1 large egg, lightly beaten with 1 teaspoon cold water
Preheat the oven to 400 degrees. Butter an 8- or 9-inch baking dish. Open the sheet of puff pastry and flatten with a rolling pin. Get it as thin as you can. Crumble the blue cheese on the sheet, leaving a good inch-wide border all around. Roll up the pastry the long way; cut into twelve to fourteen-inch-thick slices with a sharp knife. Place the rounds in the prepared dish; brush with egg wash. Bake until puffed up and golden brown, 10 to 12 minutes.
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