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.
86K 4/5 based on 14 reviews
Last modified on: February 3rd 2013
Keywords for this recipe: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: 1,500 grams
Change measures:
Times for this recipe
Preparation: 50 min.
Resting: 4 hours
Cooking: 20 min.
All in all: 5 hours 10 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
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.
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.
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 50 % | 450 40 % | 210 30 % | 4,210 210 % | 17,640 210 % |
| Per 100 g | 8 3 % | 30 3 % | 10 2 % | 280 10 % | 1,180 10 % |
| Per tarts | 30 10 % | 90 9 % | 40 6 % | 840 40 % | 3,530 40 % |
How much will it cost?
- For 5 tarts : 5.69 €
- Per tarts : 1.14 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Moist Lemon Cake, Invisible apple cake, Tyrolean apple crumble, Sausage mushroom and cheese crumble, Craquelin (sweet cracker dough), ... See them all 194
Grated cheese
Like these other recipes: Aperitif rolls, Smoky potato and potimarron gratin, Endives , Frichti from Bruxelles, Sausage buckwheat pancakes, ... See them all 71
Water
Like these other recipes: Stewed apple (compote), Chorba, How to heat milk without it catching on the bottom of the pan, Panettone, Ali Baba bread, ... See them all 131
Cream
Like these other recipes: Gratin Dauphinois, Du Barry soup, Chocolate cream, Chocolate rolls (petits pains), Spaghetti Carbonara, ... See them all 111
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