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1
Prepare the pastry: Dissolve the salt in a glass of water.
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2
Put the flour in a bowl, make a well, pour in water and mix with wooden spoon.
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3
Work the dough quickly, it must be rough like bread dough.
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4
Let stand 15 to 20 minutes in the bowl covered with a cloth.
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5
On a floured board, roll out the dough round, leaving the thicker central portion (1.5cm) the edges (0.5cm).
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6
Knead the butter with a fork, place it on the thick part of the dough and enclose it by folding the edges of the dough and soldering with a little water.
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7
Roll out the dough into an elongated rectangle, fold in three by folding the first third to you and the third upward.
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8
Turn the dough a quarter turn to the right opening, and then spread again the rectangle, fold into thirds and give a quarter turn right.
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9
Let stand 15 to 20 minutes in fridge.
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10
Take the dough, place the openness to the right and give the third and fourth rounds.
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11
Let stand 15 to 20 minutes in fridge.
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12
Now for the rest: Pre-heat oven to 210 C.
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13
Spread the puff pastry to a thickness of 3 to 4 mm.
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14
Put them in four buttered molds of 10 cm in diameter.
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15
Beat the egg.
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16
Wash dough with egg and place them on a baking sheet.
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17
Roughly chop the pine nuts and walnuts.
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18
Lightly brown gently in a pan with 30g butter and a finely chopped shallot.
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19
Meanwhile, mash the blue cheese with a fork in a bowl.
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20
Add the cream and ricotta.
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21
Mix thoroughly.
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22
Generously add salt and pepper.
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23
Spread the walnuts and pine nuts in the bottom of each mold.
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24
Spread over cheese mixture.
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25
Bake for 20 minutes.
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26
Remove from oven and serve immediately with salad.
