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.
60,3224.3/5 for 11 ratings
Last modified on: February 3rd 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
How long does it take?
Time required for this recipe:
Keeping: A few hours once cooked, otherwise several weeks in the freezer.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 50 min. | 4 hours | 20 min. | 5 hours 10 min. |
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?
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.
Nutritional information
How much will it cost?
- For 5 tarts : 6.41 $
- Per tarts : 1.28 $
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), Gâteau Basque , Rabbit civet, Galette Charentaise, Toasted-flour biscuits, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Confit of carrots with bacon, How to seal a terrine or casserole dish, Seeded loaf, Langoustine gratin, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Purée of Jerusalem artichokes with foie gras, New tiramisu, Baker's tuna and mushroom tart, Pasta with green asparagus, ... All |
| Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Stuffed tomatoes and courgettes, Spinach Croque-monsieur , Avengers' potatoes, Aperitif rolls, ... All |
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