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Name: Cheese tart
Prep time: 4 h 50 min
Cook time: 20 min
Total time: 5 h 10 min
Yield: 10 tarts
Cuisine: french
Ingredients: 1 kg flour; 2 eggs; 100 g olive oil; 40 g yeast; 20 g salt; 200 g Soured dough; 540 ml water; 540 g cream; 540 g grated cheese; 120 ml dry white wine; pepper

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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.

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Last modified on: February 3^rd 2013

For 10 tarts, you will need:

1 1 kg flour
2 2 eggs
3 100 g olive oil
4 40 g yeast
5 20 g salt
6 200 g Soured dough (optional)
7 540 ml water
8 540 g cream
9 540 g grated cheese
10 120 ml dry white wine
11 pepper
Total weight: 3,220 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Resting	Cooking	Start to finish
50 min.	4 hours	20 min.	5 hours 10 min.

Preservation:

A few hours once cooked, otherwise several weeks in the freezer.

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?

Work this out...

Step by step recipe

Stage 1

5 min.

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.

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 540 g cream, 540 g grated cheese and 120 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 10 tarts : 11.66 €
Per tarts : 1.17 €

Note : These prices are only approximate

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Source

Home made

More recipes?

This recipe use (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Little lemon biscuits, Oat financiers for Louise, Pancake batter, Chocolate cake, Nonettes, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Loin of pork with herbs and julienne vegetables , Coconut-vanilla cream for Elsa , Individual creamy endive gratins, Fish Mousselines, ... All
	Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Oxtail Parmentier, Celeriac and mushroom gratin, Quiche Lorraine, Firied fillet of sea bream with polenta, Stuffed artichokes au gratin, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Citrus syrup, Pizza dough, How to fry eggs well, Du Barry soup, Special small breads, ... All

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