• Cantal Cheese Tart
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Cantal Cheese Tart

Via Bon Appetit/Source

Ever since moving to Seattle, I can't get enough of two things... cheese and chocolate.  It has something to do with the cold rainy weather that has me craving these comforts.  This recipe comes from Le Temps Des Vendages, a city in Southern France via Bon Appetit's May 2010 issue.  Although it is perfect paired with a salad, clearly, the cream, butter, and cheese in this recipe do not qualify it as a particularly healthy choice.  Unless maybe you consider cheese to add something to your happiness.  Mental health is important, right?

The Cantal cheese can be substituted with an English farmhouse cheddar or a sharp white cheddar, I'm using Beechar's Flagship, a cheese made locally here in Seattle.  Making the crust is a little challenging, but the filling is a breeze.


1-1/4 cups all purpose flour
1/4 tsp. salt
6 tbsp. chilled unsalted butter, diced
3 tbsp. (or more) ice water

1 tbsp. unsalted butter
1/2 cup chopped shallots
1-1/4 cups heavy whipping cream
3 large eggs
1/8 tsp. freshly ground black pepper
1/8 tsp. freshly grated nutmeg
Pinch of salt
2 cups coarsely grated rindless Cantal cheese (or substitute)


1. Blend flour and salt in processor for 5 seconds.  Add butter and cut in, pulsing on/off turns, until a course meal forms.  Add 3 tablespoons of ice water.  Blend until moist clumps form, adding more water if dough is dry.  Gather dough into a ball, wrap it in plastic and refrigerate for at least 1 hour and up to 1 day.

2. Roll out the dough on a lightly floured surface to about 12" - 13" round.  Transfer to a 9" tart pan with removable bottom.  Create a 1/2" overhang by cutting off any excess dough.  Fold overhang in and press sides so that the sides of the dough rise 1/4" to 1/3" above the rim of the pan.  Freeze the crust 15 minutes.

3. Preheat the oven to 375 degrees.  Line the crust with foil and fill with beans or pie weights.  Bake about 25 minutes until sides are set.  Remove beans and foil and bake until crust is golden about 20 minutes.  (Peirce with a fork if the crust bubbles.)  Cool crust.  Lower oven temperature to 350 degrees.

4. Melt butter in a heavy medium skillet.  Add shallots.  Season with salt and pepper. Saute until soft about 4 minutes.  Meanwhile whisk cream, eggs, pepper, nutmeg, and salt in a medium bowl.  Mix in cheese.  Spread shallots in crust. Pour cream mixture into crust.  Bake until filling is set in the center, 35 to 38 minutes.  Cool for 15 - 30 minutes and serve warm or at room temperature.

  • Michelle Plante
  • foodrecipes

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