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TARTE AU FROMAGE


SWISS_CHEF
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TARTE AU FROMAGE

Serves 10 as Appetizeror 6 as Main Dish.


For the pastry dough:

  • 250 g (2 cups) all purpose flour,
  • 125 g (4 1/2 oz) butter or margarine,
  • 1/2 glass of water,
  • 1/2 tsp salt

For the filling:

  • 250 g (1/2 lb) comté cheese,
  • 50 g (1/4 cup) butter,
  • 25 cl (1 cup) milk,
  • 10 cl (3 1/2 oz) heavy cream,
  • 1 T flour,
  • 3 eggs
  • salt, pepper, nutmeg

1. Prepare the pastry, gently combine all the ingredients without over mixing, form pastry into a ball and let sit for 1.5 hours, roll it and fit pastry loosely into a greased pie mold and paint the edge of the crust with an egg yolk wash.

2. For the filling, melt the butter slowly, add the flour, then the milk and cook a few minutes, stirring constantly until thick.

3. Off the heat add the grated cheese, the heavy cream, beaten eggs salt, pepper and nutmeg and mix. Pour into the uncooked pastry shell.

4. Bake in a warm oven (400 F) for 45 minutes, until pie is firm and golden.

From the thread: A visit to the wines and food of the Jura

Keywords: Appetizer, Brunch, Tart, Main Dish, Cheese, French, Side, Lunch, Easy, Dinner

( RG1223 )

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