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Beaufort cheese tart recipe
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French recipe for salty tart from the Savoy, Serve with green salad and white wine (10-11 degrees).
Beaufort cheese tart
300 gr. salty dough for tart
500 gr. Beaufort cheese grated
1 / 4 liter milk
3 eggs
2 full k.s. cream firm
3 slices ham
15 gr. flour
1 / 2 k.gl. freshly ground nutmeg
1 pinch cayenne pepper
1 pinch salt and pepper
Reheat oven to 210.
add dough into tart in butter tartiera and roaster 15.
Separate egg yolks and egg white to hold separately.
Put flour in bowl and slowly dilute the milk stirring gently. Add the grated cheese and egg yolks stirring constantly.
Click on the white tight maregka with a pinch of salt and add to cheese mixture, stirring gently. Add 1 pinch cayenne pepper, 1 pinch pepper simple, cream and nutmeg gently stirring.
Cut the ham in and apply to tart up to cook. Pour over the cheese mixture and roaster 30 minutes until the tart to red well and stuffing to swell. |
Average Rate = 5  Rate it
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