Entree: France – Brittany – Tourteau Fromagé (Savory Breton baked cheese tart made with fresh cheese and eggs in a buttery shortcrust)
Serving Size: 6
Approximate Time
Prep
40 min
Cook
45 min
Additional
45 min
Total
1 hr 30 min
Ingredients
- For the crust:
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 cup (115 g) unsalted butter, cold and cubed
- 1/4 tsp (1.5 g) fine salt
- 1 large egg (approx. 50 g) plus 1 tbsp (15 ml) ice water, beaten
- For the filling:
- 2 cups (480 g) fromage blanc or well-drained farmer's cheese
- 1/2 cup (50 g) grated aged cow's cheese (Tomme de Bretagne or Gruyère)
- 3 large eggs (approx. 150 g total)
- 2 tbsp (30 ml) heavy cream
- 1/2 tsp (1 g) freshly grated nutmeg
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh chives
- 1 tbsp (14 g) unsalted butter, melted (for brushing)
Instructions
1. Prepare the crust: In a large bowl, blend flour and salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces. Stir in beaten egg and water until dough just comes together; do not overwork. Form into a disk, wrap, and chill 30 minutes.
2. Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan with removable bottom. Press dough into pan, trim edges, and chill 10 minutes. Line crust with parchment and fill with pie weights or dried beans; blind-bake 12 minutes. Remove weights and parchment; bake 5 more minutes until lightly golden. Reduce oven to 350°F (175°C).
3. Make the filling: In a bowl whisk fromage blanc, grated cheese, eggs, and heavy cream until smooth. Stir in nutmeg, salt, pepper, and chopped chives.
4. Assemble and bake: Pour filling into prebaked crust and smooth top. Brush exposed crust edge with melted butter. Bake at 350°F (175°C) 25–30 minutes, until filling is set but still slightly wobbly in the center.
5. Rest and serve: Cool 10–15 minutes, then remove from pan and transfer to a cutting board. Serve warm or at room temperature, sliced into wedges with a simple green salad or steamed vegetables.
