Text 7159, 79 rader
Skriven 2011-02-14 04:55:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 844
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cantal Cheese Tart
 Categories: Pies, Pastry, Cheese
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/4 c  All purpose flour
    1/4 ts Salt
      6 tb Chilled unsalted butter;
           - diced
      3 tb (or more) ice water

MMMMM--------------------------FILLING-------------------------------
      1 tb Unsalted butter
    1/2 c  Chopped shallots (about 2
           - large)
  1 1/4 c  Heavy whipping cream
      3 lg Eggs
    1/8 ts (scant) fresh ground black
           - pepper
    1/8 ts (scant) fresh grated nutmeg
        pn Salt
      2 c  Coarse grated rindless
           - Cantal cheese
 
  A green salad dressed with tangy red wine vinaigrette is the
  perfect accompaniment to this rich cheese custard tart from
  Le Temps des Vendanges.
  
  For crust: Blend flour and salt in processor 5 seconds. Add
  butter and cut in, using on/ off turns, until very coarse
  meal forms. Add 3 tablespoons ice water. Blend until moist
  clumps form, adding more water by teaspoonfuls if dough is
  dry. Gather dough into ball; flatten into disk. Wrap in
  plastic. Chill at least 1 hour and up to 1 day.
  
  Roll out dough on lightly floured surface to 12- to 13-inch
  round. Transfer to 9-inch-diameter tart pan with removable
  bottom. Cut off all but 1/2-inch overhang. Fold overhang in
  and press so that sides of dough rise 1/4 to 1/3 inch above
  rim of pan. Freeze crust 15 minutes.
  
  Preheat oven to 375øF. Line crust with foil; fill with dried
  beans or pie weights. Bake crust until sides are set, about
  25 minutes. Remove foil and beans. Bake crust until pale
  golden, piercing with fork if crust bubbles, about 20
  minutes. Reduce oven temperature to 350øF. Cool crust.
  
  For filling: Melt butter in heavy medium skillet over medium
  heat. Add shallots. Sprinkle with salt and pepper. Sauté
  until soft and beginning to color, about 4 minutes. Spread
  shallots in crust. Whisk cream, eggs, pepper, nutmeg, and
  salt in medium bowl. Mix in cheese. Pour custard into crust.
  Bake until filling is set in center, 35 to 38 minutes.
  Transfer tart to rack and cool 15 to 30 minutes. Push up pan
  bottom, releasing tart. Serve tart warm or at room
  temperature.
  
  Ingredient tip: Cantal is a semi-firm cheese with a slight
  grassy flavor when aged. English farmhouse cheddar or sharp
  white cheddar are fine substitutes.
  
  by Jerome Navarre; From Le Temps des Vendanges in
  Toulouse, France
  
  Bon Appétit | May 2010
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 21 May 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A foolish consistency is the hobgoblin of little minds. -- R.W. Emerson
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