Cheese tart

Step by step recipe:

  1. 5 min.Cheese tart : Photo of step #1
    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.
  2. 10 min.Cheese tart : Photo of step #2
    Start on slow speed and knead for 10 minutes.
  3. 1 hour 30 min.Cheese tart : Photo of step #3
    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.
  4. 10 min.Cheese tart : Photo of step #4
    After this time, divide the dough into 160 g pieces.
  5. 30 min.Cheese tart : Photo of step #5
    Roll each piece into a ball, cover them all with a sheet of plastic and leave to rest for 30 minutes.
  6. 10 min.Cheese tart : Photo of step #6
    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).
  7. 5 min.Cheese tart : Photo of step #7
    Place the circle of dough into the case.
  8. 2 hoursCheese tart : Photo of step #8
    Do this with all the cases, then cover with plastic sheets and leave to rest for 2 hours.
  9. 5 min.Cheese tart : Photo of step #9
    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.
  10. 5 min.Cheese tart : Photo of step #10
    Spread a layer of filling in each case. You should allow about 130 g per tart.
  11. 20 min.Cheese tart : Photo of step #11
    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.

Source:

Home made

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