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.
95 K 4.1/5 (15 reviews)
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Last modified on: February 3rd 2013
For 10 tarts, you will need:

Change these quantities to make:
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?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 5 min.
Cheese tart
Put into a food-processor bowl: 1 kg flour, 2 eggs, 100 g olive oil, 40 g yeast, 20 g salt, 200 g Soured dough and 540 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 540 g cream, 540 g grated cheese and 120 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.
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 recipe260 RDI=100 %900 RDI=90 %420 RDI=60 %8,430 RDI=420 %35,290 RDI: 420 %
Per 100 g8 RDI=3 %30 RDI=3 %10 RDI=2 %280 RDI=10 %1,180 RDI: 10 %
Per tarts30 RDI=10 %90 RDI=9 %40 RDI=6 %840 RDI=40 %3,530 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, leaven, Milk, Sulfites
How much will it cost?
  • For 10 tarts : 11.40 €
  • Per tarts : 1.15 €

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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