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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.

72K 13 4.2

Last modified on: February 3^rd 2013

Keywords for this recipe:Tart Cheese Pontarlier city Franche-comté

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 these quantities to make: 5 tarts 10 tarts 15 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time:

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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.

Keeping

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

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,214 Kcal or 17,643 Kj	131 gr	451 gr	210 gr
211 %	51 %	43 %	32 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
263 Kcal or 1,101 Kj	8 gr	28 gr	13 gr
13 %	3 %	3 %	2 %

Per tarts
Energetic value	Proteins	Carbohydrates	Fats
843 Kcal or 3,529 Kj	26 gr	90 gr	42 gr
42 %	10 %	9 %	6 %

% 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 : 5.80 €
Per tarts : 1.16 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Oat shortbread biscuits, Hamburgers, Pistachio "Financiers", Cod loin with saffron, Oat financiers for Louise, ... All
	Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Hachis parmentier, Vegetable clafoutis, Firied fillet of sea bream with polenta, Stuffed baguette , Bolognaise lasagne, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: How to fry eggs well, How to heat milk without it catching on the bottom of the pan, Bacon rolls, Aperitif rolls, Pilau rice, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Du Barry soup, Nanou's tuna tart, Fisherman's Ragout, Potatoes with prawns, Bounty-style tart for Alison, ... All

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