• Three-cheese tart with berry coulis

    Serves: 1 large or 6 small tarts
    Cooking Time: 1 hour

    Ingredients

    • SHORTCRUST PASTRY
    • 120g (½ cup) butter
    • 180g (1,5 cups) cake flour
    • 1 large egg
    • ice water
    • 3 sprigs fresh rosemary, finely chopped
    • FILLING
    • 1 large egg
    • 1 large egg yolk
    • 250ml (1 cup) fresh cream
    • pinch of salt
    • 5ml (1 tsp) sugar
    • 2,5ml (½ tsp) ground nutmeg
    • 100g Bresse bleu (or other creamy blue cheese), crumbled
    • 100g Dalewood Huguenot, sliced (or Gruyère)
    • 100g Brie, sliced
    • ready-made raspberry coulis, to serve
    • mixed berries, to serve
    • bitter microgreens, to serve

    Instructions

    1

    Preheat the oven to 180°C.

    2

    For the pastry, work the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Beat in the egg, rosemary and a little ice water to bind the dough. Press into a greased tart tin or 6 tartlet tins and bake blind for 10 minutes.

    3

    For the filling, mix together the egg, yolk, cream, salt, sugar and.

    4

    Remove the pastry case from the oven and allow to cool a little.

    5

    Place the cheeses into the pastry case, pour the egg mixture over and bake for a further 20 minutes.

    6

    Serve the tart warm, garnished with the raspberry coulis, berries and microgreens.

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