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.
102 K 4.1/5 (15 reviews)
5 hours 10 min.
Easy
5.70 €
5 tarts
11 IngredientsLast modified on: February 3rd 2013
For 5 tarts, you will need:
- 1
500 g flour - 2
1 egg - 3
50 g olive oil - 4
20 g yeast - 5
10 g salt - 6
100 g Soured dough (optional) - 7
270 ml water - 8
270 g cream - 9
270 g grated cheese - 10
60 ml dry white wine - 11
pepper - Total weight: 1,500 grams
Times for this recipe
Preparation: 50 min.
Resting: 4 hours
Cooking: 20 min.
All in all: 5 hours 10 min.
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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 270 g cream, 270 g grated cheese and 60 ml dry white wine in a bowl then pepper generously.
Mix 270 g cream, 270 g grated cheese and 60 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.
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 | 130 RDI=50 % | 450 RDI=40 % | 210 RDI=30 % | 4,210 RDI=210 % | 17,640 RDI: 210 % |
| 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 5 tarts : 5.70 €
- 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: Nanou's chocolate cake, Fish in a sesame crust, Kouign-amann brioche, Provençal colombier for Pentecost, Poppy seed and lemon cake, ... See them all 205
Water
Like these other recipes: Lumberjack turnovers, Zucchini and potato scarpaccia, Fillet of beef in a rosemary crust, How to cook rice in rice-cooker, Classic French white bread, ... See them all 137
Cream
Like these other recipes: Potimarron (chestnut pumpkin) "au gratin", "Day After Pork Belly" Soup, Crispy spinach rolls, Mushroom buckwheat pancakes, Pan-fried salmon with white cabbage, ... See them all 119
Grated cheese
Like these other recipes: Spicy roast cauliflower gratin, Spinach parmentier, Endive gratin with cancoillotte, Spinach and hard-boiled egg gratin, Pollack Parmentier, ... See them all 75
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