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.
91 K 4/5 (14 reviews)
5 hours 10 min.
Easy
10 tarts
11 IngredientsLast modified on: February 3rd 2013
For 10 tarts, you will need:
- 1
6 2⁄3 cups flour - 2
2 eggs - 3
½ cup olive oil - 4
3 tablespoons yeast - 5
1 ½ tablespoon salt - 6
1 cup Soured dough (optional) - 7
2 1⁄3 cups water - 8
2 1⁄3 cups cream - 9
2 1⁄3 cups grated cheese - 10
2⁄3 cup dry white wine - 11
pepper
Change measures:
Times for this recipe
Preparation: 50 min.
Resting: 4 hours
Cooking: 20 min.
All in all: 5 hours 10 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
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.
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 2 1⁄3 cups cream, 2 1⁄3 cups grated cheese and 2⁄3 cup dry white wine in a bowl then pepper generously.
Mix 2 1⁄3 cups cream, 2 1⁄3 cups grated cheese and 2⁄3 cup 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.
Keeping: A few hours once cooked, otherwise several weeks in the freezer.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 260 RDI=100 % | 900 RDI=90 % | 420 RDI=60 % | 8,430 RDI=420 % | 35,290 RDI: 420 % |
| Per 100 g | 8 RDI=3 % | 30 RDI=3 % | 10 RDI=2 % | 280 RDI=10 % | 1,180 RDI: 10 % |
| Per tarts | 30 RDI=10 % | 90 RDI=9 % | 40 RDI=6 % | 840 RDI=40 % | 3,530 RDI: 40 % |
How much will it cost?
- For 10 tarts : 11.40 €
- Per tarts : 1.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Shortcrust pastry (pâte brisée), Elsa's Comtoise galette, Chilli potato wedges, Fillet of beef in a rosemary crust, Meatballs, ... See them all 199
Water
Like these other recipes: Peanut rolls, Rabbit civet "à la normande", Pizza dough, Creamy risotto with diced vegetables and flax seeds, Panettone, ... See them all 134
Cream
Like these other recipes: Crème brulée, "Moelleux" cake batter, Country-style spring pasta, Feta and spinach brik pie, Potatoes with prawns, ... See them all 114
Grated cheese
Like these other recipes: Layered Leek and Egg Gratin , Algerian brik rolls, Endives , Chard and potato gratin, Bolognaise lasagne, ... See them all 71
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