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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.

46,6164.3/5

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Last modified on: February 3rd 2013

For 10 tarts, you will need:

How long does it take?

PreparationRestingCookingStart to finish
50 min.4 hours20 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

1 Cheese tart : Photo of step #1Put 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. 5 min.
2 Cheese tart : Photo of step #2Start on slow speed and knead for 10 minutes. 10 min.
3 Cheese tart : Photo of step #3After 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.
1 hour 30 min.
4 Cheese tart : Photo of step #4After this time, divide the dough into 160 g pieces. 10 min.
5 Cheese tart : Photo of step #5Roll each piece into a ball, cover them all with a sheet of plastic and leave to rest for 30 minutes. 30 min.
6 Cheese tart : Photo of step #6Roll 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). 10 min.
7 Cheese tart : Photo of step #7Place the circle of dough into the case. 5 min.
8 Cheese tart : Photo of step #8Do this with all the cases, then cover with plastic sheets and leave to rest for 2 hours. 2 hours
9 Cheese tart : Photo of step #9Preheat 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.
5 min.
10 Cheese tart : Photo of step #10Spread a layer of filling in each case. You should allow about 130 g per tart. 5 min.
11 Cheese tart : Photo of step #11Bake for around 20 to 25 minutes, watching for colouration. It is important not to overcook the tarts, otherwise they will dry out. 20 min.

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

Whole recipe
CaloriesProteins CarbohydratesFats
8474266 gr901 gr423 gr
424 %102 %85 %64 %
Per 100 g
CaloriesProteins CarbohydratesFats
2638 gr28 gr13 gr
13 %3 %3 %2 %
% 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
Grade this recipe :

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Savoury mini-madeleines with 2 cheeses, Fish in a sesame crust, Brownie, Almond tuiles, Moist Lemon Cake, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Minted Melon, Citrus crunch, Cornmeal baps for Anne, Sausage and lentils "en cocotte", Quick courgette soup with cheese, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Mirlitons, Potato gratin, Pan-fried salmon with white cabbage, Blanquette of veal, Potato purée , ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Thin endive tart, Quick stuffed courgettes, Spinach on toast with bechamel, Ham "friand" pie, Italian style gratin, ... All

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