Wednesday, 13 March 2013

Cheese Tart (Savoyarde) and/or Cheese Tart

I've also made this recipe omitting the yeast, and adding cooked potatoes, spinach and/or sweetcorn - making it as a cheese tart - the Gruyere makes it delicious.  
This is the traditional recipe:
200g flour
100g butter
half a glass of water
150g Beaufort - grated (Gruyere - substitute)
2 dessert spoons of crème fraîche
2 eggs
600ml whole milk
1 sachet of yeast
salt and pepper to taste

This dish has the yeast added to the filling and not the pastry.

1. Prepare the shortcrust pastry by mixing the flour, butter, water and a couple of good pinches of salt.

2. Line the pastry in a pre-buttered flan dish, and prick the surface with a fork.

3. In a bowl, beat the crème fraîche vigorously with the eggs, milk and yeast. Season, then grate in some nutmeg.

4. Add the grated Beaufort, beat well once again, and pour the mixture onto the pastry.

5. Cook in a hot oven 220°C for 30 minutes.
6. Remove from the dish and serve hot. 

Beaufort Cheese
Gruyere Cheese

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