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
Last modified on: February 3rd 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
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 50 min. | 4 hours | 20 min. | 5 hours 10 min. |
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...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
| 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. | 5 min. |
| 2 |  | Start on slow speed and knead for 10 minutes. | 10 min. |
| 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. |
1 hour 30 min. |
| 4 |  | After this time, divide the dough into 160 g pieces. | 10 min. |
| 5 |  | Roll each piece into a ball, cover them all with a sheet of plastic and leave to rest for 30 minutes. | 30 min. |
| 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). | 10 min. |
| 7 |  | Place the circle of dough into the case. | 5 min. |
| 8 |  | Do this with all the cases, then cover with plastic sheets and leave to rest for 2 hours. | 2 hours |
| 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. |
5 min. |
| 10 |  | Spread a layer of filling in each case. You should allow about 130 g per tart. | 5 min. |
| 11 |  | Bake 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.
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
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How much will it cost?
For 10 tarts : 11.66 €
Per tarts : 1.17 €
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: Savoury mini-madeleines with 2 cheeses, Fish in a sesame crust, Brownie, Almond tuiles, Moist Lemon Cake, ... All |
 | Water: 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 |
 | Cream: 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 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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