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Cheese tart

Name: Cheese tart
Prep time: 4 h 50 min
Cook time: 20 min
Total time: 5 h 10 min
Yield: 5 tarts
Cuisine: French
Ingredients: 500 g flour; 1 egg; 50 g olive oil; 20 g yeast; 10 g salt; 100 g Soured dough; 270 ml water; 270 g cream; 270 g grated cheese; 60 ml dry white wine; pepper

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.

101 K 4.1/5 (15 reviews)

5 hours 10 min. difficulté

Easy

5.70 €

5 tarts

11 Ingredients

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: 1,500 grams

Times for this recipe

Preparation: 50 min.

Resting: 4 hours

Cooking: 20 min.

All in all: 5 hours 10 min.

When should you start or finish this recipe?

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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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	130 RDI=50 %	450 RDI=40 %	210 RDI=30 %	4,210 RDI=210 %	17,640 RDI: 210 %
Per 100 g	8 RDI=3 %	30 RDI=3 %	10 RDI=2 %	280 RDI=10 %	1,180 RDI: 10 %
Per tarts	30 RDI=10 %	90 RDI=9 %	40 RDI=6 %	840 RDI=40 %	3,530 RDI: 40 %