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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.

95 K 4.1/5 (15 reviews)

5 hours 10 min. difficulté

Easy

5.70 €

15 tarts

11 Ingredients

Last modified on: February 3^rd 2013

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For 15 tarts, you will need:

1 1 kg 500 g flour
2 3 eggs
3 150 g olive oil
4 60 g yeast
5 30 g salt
6 300 g Soured dough (optional)
7 810 g water
8 810 g cream
9 810 g grated cheese
10 180 g dry white wine
11 pepper
Total weight: 4,500 grams

Change these quantities to make:

5 tarts 10 tarts 15 tarts

Change measures:

Metric

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Times for this recipe

Preparation: 50 min.

Resting: 4 hours

Cooking: 20 min.

All in all: 5 hours 10 min.

When should you start or finish this recipe?

If you start now, at 5:35, you will finish around : 10:45.Change start time

To finish around 7pm, you'll need to have started before: 14:20.Change end time

Step by step recipe

Stage 1 - 5 min.

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 g water.

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 810 g cream, 810 g grated cheese and 180 g 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.

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	390 RDI=150 %	1,350 RDI=130 %	630 RDI=100 %	12,640 RDI=630 %	52,930 RDI: 630 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, egg, leaven, Milk, Sulfites

How much will it cost?

For 15 tarts : 17.10 €
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.

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