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.
60,3724.3/5 for 11 ratings
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Last modified on: February 3rd 2013

For 15 tarts, you will need:

Change those ingredients for: 5 tarts 10 tarts 15 tarts

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
50 min.4 hours20 min.5 hours 10 min.
Keeping: 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?
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Step by step recipe


Stage 1 - 5 min.
Cheese tart : Photo of step #1
Put into a food-processor bowl: 1 kg 500 g flour, 3 eggs, 150 g olive oil, 60 g yeast, 30 g salt, 300 g Soured dough and 810 ml water.

Stage 2 - 10 min.
Cheese tart : Photo of step #2
Start on slow speed and knead for 10 minutes.

Stage 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.

Stage 4 - 10 min.
Cheese tart : Photo of step #4
After this time, divide the dough into 160 g pieces.

Stage 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.

Stage 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).

Stage 7 - 5 min.
Cheese tart : Photo of step #7
Place the circle of dough into the case.

Stage 8 - 2 hours
Cheese tart : Photo of step #8
Do this with all the cases, then cover with plastic sheets and leave to rest for 2 hours.

Stage 9 - 5 min.
Cheese tart : Photo of step #9
Preheat the oven to 410°F (210°C).

Mix 810 g cream, 810 g grated cheese and 180 ml dry white wine in a bowl then pepper generously.

Stage 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.

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Caribbean upside-down cake, How to succeed in making sabayon (syllabub), Oatmeal cake, Génoise (Genoa sponge), Lemon and lime cakes, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Crème brulée, Crispy spinach rolls, New tiramisu, Potato gratin, Breton Pie, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Bolognaise lasagne, Thin endive tart, Croque-monsieur, Leek and Mimolette tart, Potimarron (chestnut pumpkin) "au gratin", ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Spaghetti Bolognese, Choux pastry (pâte à choux), Aperitif rolls, Minestrone, Yeast-based flaky dough (for croissants), ... All

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