Inspired by a delicious lunch up the mountain I sought out this recipe for a cheese tart with a soft cheesy inside. The mountain one was much deeper, but mine was dictated by the size of tin I used. Presumably a deeper one would need longer cooking at a slightly lower temperature.
You can use any Gruyere but because we are in Savoie it has to be Beaufort while we are here, although it isn't readily available in England.
20 cm tart tin
Ready rolled frozen pastry (Pâté Brisee)
3 eggs
200mls creme fraiche (I used reduced fat)
1 glass of milk .........................................} total 350mls liquid inc creme fraiche
Ground nutmeg
Salt and pepper
100g Beaufort or any other Gruyere, grated
Preheat oven to 180* My oven runs very hot, the recipe said 200 but it would have been toast if I had done it so hot!
Line and bake blind the flan case. 15-20 mins depending on your oven.
In a bowl beat the eggs with creme fraiche, milk and seasonings. Add cheese and mix well. Pour into cooked flan case.
Cook 180* 30-40 mins or until risen and nicely tanned on top.
nb My french fan oven is very hot. Tried cooking with bottom heat+fan at 160*
Delicious warm but difficult to cut, but will firm up when it cools down.
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