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.
47,2474.3/5
Last modified on: February 3rd 2013
For 5 tarts, you will need:
- 1
780 ml flour - 2
1 egg - 3
50 ml olive oil - 4
20 ml yeast - 5
10 ml salt - 6
100 ml Soured dough (optional) - 7
270 ml water - 8
270 ml cream - 9
270 ml grated cheese - 10
60 ml dry white wine - 11
pepper
How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 50 min. | 4 hours | 20 min. | 5 hours 10 min. |
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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
5 min.
Put into a food-processor bowl: 780 ml 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 270 ml cream, 270 ml 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.
Nutritional information
How much will it cost?
For 5 tarts : 5.83 €
Per tarts : 1.17 €
Source: Home made
More recipes?
This recipe use (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Flognarde, Creamy plum and pear clafoutis, Natural leaven, Chocolate mug cake, Little lemon biscuits, ... All |
| Water: You can get more informations, or check-out other recipes which use it, for example: Special small breads, Ali Baba bread, Sorrel soup, Bacon rolls, Tomato foccacia, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Potato gratin, Escalope of veal in a cream sauce, Potimarron (chestnut pumpkin) "au gratin", Croque-monsieur gourmand, ... All |
| Grated cheese: You can get more informations, or check-out other recipes which use it, for example: Potato and two ham gratin, Bolognaise lasagne, Ham pasta bake, Duck Parmentier, Avengers' potatoes, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-02-17)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.