Cheese tart

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.
85K 4/5 based on 14 reviews
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Last modified on: February 3rd 2013

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For 5 tarts, you will need:

Change these quantities to make: 5 tarts 10 tarts 15 tarts
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
50 min.4 hours20 min.5 hours 10 min.
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Step by step recipe

Stage 1 - 5 min.
Cheese tart
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.
Cheese tart
Start on slow speed and knead for 10 minutes.

Stage 3 - 1 hour 30 min.
Cheese tart
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.
Cheese tart
After this time, divide the dough into 160 g pieces.

Stage 5 - 30 min.
Cheese tart
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.
Cheese tart
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.
Cheese tart
Place the circle of dough into the case.

Stage 8 - 2 hours
Cheese tart
Do this with all the cases, then cover with plastic sheets and leave to rest for 2 hours.

Stage 9 - 5 min.
Cheese tart
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.
Cheese tart
Spread a layer of filling in each case. You should allow about 130 g per tart.

Stage 11 - 20 min.
Cheese tart
Bake for around 20 to 25 minutes, watching for colouration. It is important not to overcook the tarts, otherwise they will dry out.
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.
A few hours once cooked, otherwise several weeks in the freezer.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,214 Kcal or 17,643 Kj131 gr451 gr210 gr
211 %51 %43 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
281 Kcal or 1,176 Kj9 gr30 gr14 gr
14 %3 %3 %2 %
Per tarts
Energetic valueProteins CarbohydratesFats
843 Kcal or 3,529 Kj26 gr90 gr42 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).
Possible allergens in this recipe: Gluten, Egg, leaven, Milk, Sulfites
How much will it cost?
  • For 5 tarts : 5.69 €
  • Per tarts : 1.14 €

Change currency:

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)
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