After an intense class of macaroons & minis making, one of the student asked me about one of the tarts I had been baking the day before so that they have a light lunch.
Rushing out of time, I promised her to write the recipe ASAP…. here we are 24 hours later!
This very easy recipe is a good base for any kind of tart you wish to prepare.
For the crust
- 250 g of flour
- 125 g of cold butter – diced –
- 1 egg or 1 yolk & 30 g of water
- salt & pepper
- 75 g of grated Parmesan or Cheddar, Comte, Pecorino….
In your Kitchen Aid, using the paddle or the blade if you have a food processor, combine the flour, butter, salt & pepper and process till it start to crumble.
Add the egg or the yolk and part of the water, keep on processing and add the gratted cheese till incorporated to the dough.
On a clean surface, drop the dough and give it a nice homogenous look then roll it in a bowl and wrap it with cling film. Keep it in the fridge for at least 1 hour.
Depending on what you do, you can also add some spices, grounded nuts, dried herbs like oregano. It will give a nice taste to your dough.
For the filling
- 200 ml of sour cream
- 200 ml of milk
- 3 eggs & 3 yolks
- salt & pepper
In a bowl, whisk the eggs, milk and double cream. Season and keep at hand.
- a handful of sun dried tomatoes & grilled artichokes drained (cut the artichokes lengthwise if they are too big)
- 150 g of goat cheese sliced
- 1 ball of mozzarella sliced
- fresh herbs finely chopped
Once the dough is set in the fridge, get it ready to be rolled and lined.
Preheat your oven at 180° and get your tart tin, flour, rolling pin, parchment paper and baking beans at hand.
Clean a flat surface in your kitchen. Spread a little flour on it and on your rolling pin and start to roll the dough. To help you getting a nice round shape, from time to time, give your dough a 90° turn and add a little flour on the surface if the dough is sticking.
Once the diameter of your dough is larger than your tin, roll it on your rolling pin and unroll it on the tin. Make it stick to the tin by pressing it with the back of your finger.
To get rid of the excess of dough, use a knife or your rolling pin by rolling it on top of the tin.
Line the dough with parchment paper and pour lots of baking beans and cook it for at least 15 minutes at 180°.
Once the dough start to get a nice color, get rid of the beans and parchment paper and put the tart shell back in the oven for another 5 minutes till the bottom of the tart is also gold.
– At that stage, I sometime spread a little grated cheese just before to put it back for those 5 last minutes…. it gives a nice taste to the dough! –
Let it set while you are preparing the filling.
Then, spread the filling of your choice all over the tart shell and pour the egg, milk and cream mixture on top of it. Don’t pour all of it if there is too much, it often happens depending on how much cheese and veg you’ve been putting in the tart.
– Spread a little grated cheese on top if you like your tart to be “gratinée” –
Put the tart back to the oven for about 30 min.
Once the surface is golden brown and the mixture set, get it out of the oven and let it set a little.
You can serve it hot or cold with a nice mixed green salad for example.
Other filling ideas:
- Grilled mushrooms, bacon and chives
- Tuna & tomato
- Roasted courgettes, peppers and feta
- Broccoli & blue cheese