Entree: France – Brittany – Tourteau Fromagé (Savory Breton baked cheese tart made with fresh cheese and eggs in a buttery shortcrust)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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) well-drained farmer's cheese (selected option) (estimated edible portion: 480 g)
1/2 cup (50 g) grated aged cow's cheese (Gruyère selected from the listed options)
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. In a large bowl, combine the flour and crust salt. Cut in the cold, cubed butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces.
2. Stir in the beaten egg and ice water just until the dough comes together. Do not overwork it. Shape the dough into a disk, wrap it, and chill for 30 minutes.
3. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to fit a 9-inch (23 cm) tart pan with a removable bottom. Press it into the pan, trim the edges, and chill for 10 minutes.
4. Line the crust with parchment and fill it with pie weights or dried beans. Blind-bake for 12 minutes. Remove the weights and parchment, then bake for 5 minutes more, until lightly golden. Reduce the oven temperature to 350°F (175°C).
5. In a bowl, whisk the well-drained farmer's cheese, grated Gruyère, eggs, and heavy cream until smooth. Stir in the nutmeg, sea salt, black pepper, and chopped chives.
6. Pour the filling into the prebaked crust and smooth the top. Brush the exposed crust edge with the melted butter.
7. Bake at 350°F (175°C) for 25–30 minutes, until the filling is set but still slightly wobbly in the center.
8. Cool for 10–15 minutes, then remove the tart from the pan and transfer it to a cutting board. Serve warm or at room temperature, cut into wedges, with a simple green salad or steamed vegetables.