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Cheese tart

This is a very simple recipe for a "Pontarlier" style cheese tart that allows you to prepare a number at the same time. They freeze very well, so you can easily stock up for later.

48,6944.3/5 for 11 ratings

Last modified on: February 3^rd 2013

For 5 tarts, you will need:

1 500 g flour
2 1 egg
3 50 g olive oil
4 20 g yeast
5 10 g salt
6 100 g Soured dough (optional)
7 270 ml water
8 270 g cream
9 270 g grated cheese
10 60 ml dry white wine
11 pepper
Total weight: 1,600 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
50 min.	4 hours	20 min.	5 hours 10 min.

Keeping:

A few hours once cooked, otherwise several weeks in the freezer.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 5 min.

Put into a food-processor bowl: 500 g flour, 1 egg, 50 g olive oil, 20 g yeast, 10 g salt, 100 g Soured dough and 270 ml water.

Stage 2 - 10 min.

Start on slow speed and knead for 10 minutes.

Stage 3 - 1 hour 30 min.

After this time, turn the dough out onto a floured worktop, roll into a ball and put into a bowl.

Cover with a sheet of plastic and leave to rest for 1 hour 30 minutes.

Stage 4 - 10 min.

After this time, divide the dough into 160 g pieces.

Stage 5 - 30 min.

Roll each piece into a ball, cover them all with a sheet of plastic and leave to rest for 30 minutes.

Stage 6 - 10 min.

Roll out each ball with a rolling pin into a circle the same size as your tart case or mould (approx. 26 cm or 10 inches approx).

Stage 7 - 5 min.

Place the circle of dough into the case.

Stage 8 - 2 hours

Do this with all the cases, then cover with plastic sheets and leave to rest for 2 hours.

Stage 9 - 5 min.

Preheat the oven to 410°F (210°C).

Mix 270 g cream, 270 g grated cheese and 60 ml dry white wine in a bowl then pepper generously.

Stage 10 - 5 min.

Spread a layer of filling in each case. You should allow about 130 g per tart.

Stage 11 - 20 min.

Bake for around 20 to 25 minutes, watching for colouration. It is important not to overcook the tarts, otherwise they will dry out.

Remarks

Disposable aluminium cases are practical for this recipe as they allow for easy cooking and freezing.

You may well have some dough left over. If so, weigh out 100 g portions, wrap in plastic film and freeze to use as soured dough later.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 5 tarts : 16.45 €
Per tarts : 3.29 €

Note : These prices are only approximate

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Source

Home made

More recipes?

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: How to succeed in making sabayon (syllabub), Flaky chocolate brioche, Galette Charentaise, Nanou's tuna tart, Fish in a sesame crust, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Potato purée , Scallops with fondue of leeks, Lille style chicken, Quick prawn curry, Almond mug cake for Mary, ... All
	Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Stuffed tomatoes and courgettes, Quick stuffed courgettes, Spinach Croque-monsieur , Vegetable clafoutis, Baker's chicken and potato tart, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, How to seal a terrine or casserole dish, Valay-Brest, Sausage and lentils "en cocotte", Ciabatta, ... All

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