Making a French cheese tart is – I dare say? – Easy as a cake. And it can also be creative if you put your footprint on this classic dish by combining the cheeses of your choice. Of course, if you want to keep it French, then Comté is the most often used cheese here – alone or mixed with another French cheese. For example, goat (goat cheese), Epoiss (a burgundy cheese) or Roquefort, as shown in the photo.
Cheesecake / Salty cheese tart
The preparation is quick, in particular if you use the purchased shop puff pastry (puff pastry) – Even if you get more ooh and aah if you make the pastry yourself, preferably a short (All -butter salted crust). Once the pastry shop is in the pan, you simply have to grate or crumble the cheese, mix some eggs, milk and cream, add a pinch of salt, pepper and nutmeg, assemble the tart and put it in the oven.
You will be wondering why I’m calling it a tart and not a quiche. Good question. The answer is that a French quiche It tends to be deeper and softer, while a salty Tartes It is thinner and denser. And let’s not forget the cake – A French cake with a higher crust.
Regular readers of this blog may have noticed that this has been my first post for some time. I was absent due to circumstances outside my control: three broken vertebrae. This limited my activities in the kitchen. Initially I had planned a more complex dish for this post, that is to say GoodA Vietnamese salad of beef noodle that is wildly popular in Paris. This will arrive next time. This time, I chose to make something simpler.
I guess it was a success because the cheese tart barely came out of the oven when my daughter and her friends went into attack. I quickly took a photo before they demolished it completely and I also put a slice on a dish to be photographed later, when I had time. I placed the slice on the back of the refrigerator, hidden under a sheet, but when I went to recover it, it had already disappeared. I had to laugh at this …
This cheese tart is versatile. You can serve it as the main course of a light meal, perhaps accompanied by a salad; as an appetizer of a more substantial meal; or cut into thin slices or squares as a palate at the hour of cocktail. It is better served hot and will be improved by wine, for example a abundant red or a white fruity by the region of one of the cheeses.
Good cuisine.
