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.
47,2584.3/5
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
Stage 1
5 min.
Put into a food-processor bowl: 1 kg 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.
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
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: Walnut short bread, Rum babas, Tomato tatin, Old style brioche, Sweetcrust pastry (pâte sablée), ... All |
| Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Layered Leek and Egg Gratin , Bolognaise lasagne, Breton galettes (pancakes), Endive gratin with cancoillotte, Potato and two ham gratin, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Fillet of beef in a rosemary crust, Franche-Comté sticks, Poaching syrup, French onion soup, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Escalope of veal in a cream sauce, Bounty-style tart for Alison, Potato purée , Vol-au-vent, Pasta with green asparagus, ... All |
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