Les régions de culture La cueillette

Warm Camembert Tart

This tart recipe comes from Normandy via a ferme-auberge, le Loucel, where the chef/owner serves rustic cuisine made almost entirely from ingredients raised on the farm. Originally the chef made this cheese tart from small leftover pieces of Camembert which could not be served to clients.



Yield: 1 - 10½" tart / 6-8 servings
The Pastry
2 1/2 cups
unbleached, all purpose flour
325 g
1 teaspoon
sea salt
5 ml
1 teaspoon
5 ml
1 cup
unsalted butter
250 ml
1/4 cup
ice water
60 ml
The Filling
4 large
4 large
3/4 cup
185 ml
sea salt and freshly ground black pepper
shallot, peeled and sliced into think rounds
8 ounces
Camembert cheese, chilled, rind removed and cut into 1/4 inch thick slices
250 g
1 10 1/2 inch tart shell, short crust pastry
The Pastry
1. Combine flour, salt and sugar. Add the butter and rub between your fingers until you produce a cornmeal like texture. Add the water and mix until the dough just comes together. Turn the pastry onto plastic wrap, fold the plastic over the dough and press into a circle, wrap and refrigerate for a minimum of 30 minutes.
2. When chilled, roll out the pastry into a round to fit a 10 1/2 inch tart pan, with a removable bottom if possible. Refrigerate the tart for 1 hour.
The Filling
1. Preheat oven to 450° oven
2. In a medium size mixing bowl whisk together the eggs and milk then season generously with salt and pepper.
3. Sprinkle the shallot slices all over the prebaked pastry shell. Cover with the slices of cheese, spreading them evenly. Pour the egg mixture over the cheese and bake in the centre of the oven until golden and puffed, approximately 25-30 minutes.
4. Remove from the oven, and transfer to a serving platter.

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