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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.

47,2594.3/5

Grade this recipe :

Last modified on: February 3rd 2013

For 5 tarts, you will need:

How long does it take?

PreparationRestingCookingStart to finish
50 min.4 hours20 min.5 hours 10 min.
Preservation: 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: 500 g flour, 1 egg, 50 g olive oil, 20 g yeast, 10 g salt, 100 g Soured dough and 270 g 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 270 g cream, 270 g grated cheese and 60 g 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 by day for a woman (change to a man).

How much will it cost?

For 5 tarts : 5.83 €
Per tarts : 1.17 €

Note : These prices are only approximate.

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Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Moist Lemon Cake, Hazelnut and orange cake, Sausage mushroom and cheese crumble, Oat shortbread biscuits, Fillet of beef in a rosemary crust, ... All
Grated cheeseGrated cheese: You can get more informations, or check-out other recipes which use it, for example: Duck Parmentier, Vegetable clafoutis, Avengers' potatoes, Quick stuffed courgettes, Oxtail Parmentier, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: How to use gelatin, Provençal braised carrots, How to rehydrate dried mushrooms, Mustard baps, Fougasse with bacon and Comté, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Individual creamy endive gratins, New York style pasta, Breton Pie, Nanou's tuna tart, ... All

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