Tarte au Beaufort

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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Tarte Savoyarde

Most recipes call for Reblochon,but this time I crossed a regular tarte Savoyarde and a tarte au Beaufort, rebel that I am!
Ready rolled pastry, short crust or Pate Brisee
I large potato peeled and sliced <1cm
2 shallots or 1 onion, sliced
100g smoked lardons or bacon chopped
3 eggs
150 mls milk
150g Beaufort or any Gruyere, grated
Salt, pepper,grated nutmeg.
Pré heat oven 180
Line the base of a 20 cm flan tin with baking parchment (my tin doesn't have a loose bottom) then line with shortcrust pastry or ready rolled pâté brisee, prick well. Line inside with paper and baking beans. Bake blind 15 mins, remove baking beans and cook further 3-5 mins.
Slice potatoes < 1cm and cook gently in simmering water.
Meanwhile fry in a tiny bit of oil sliced shallots, lardons, when cooked add potatoes, stir well and leave to cool a bit.
Mix eggs with milk, season with pepper and nutmeg.
To baked pastry case add potato, lardon and shallot mix, distribute evenly. Top with grated cheese and pour over egg and milk mix.
Stand on a baking tray.
Bake 180 for 40-45 mins

The best tartiflette

This blog came about because I can never re-find the recipes I have used online. I can't find this one again either so I am writing it down while I can remember it.
Truly the Best tartiflette

Serves 4

1 tblspn chilli (or plain) oil
1kg waxy potatoes cut into 1cm cubes
200g smoked lardons
1 large onion diced
1 tspn cumin seeds
Black pepper
Small glass dry white wine
Clove garlic
1 tblspn creme fraiche or cream
1 whole reblochon cheese cut in half across the width

Method
Pre heat oven to 180*C

In a large deep pan heat oil and toss potato cubes to coat. Add lardons, onions and cumin seeds, cook slowly until potatoes are tender and browning but not breaking up. (about 30 mins)

Add glass of wine turn up heat and reduce until almost gone.

Add cream and season to taste.

Rub buttered cooking dish with cut garlic clove and transfer from pan to dish.
Top with half cheese, cut side down. Cut remaining cheese into pieces small enough to fill in round the side.

Bake 20 mins in hot oven until bubbling.

Go on a diet tomorrow.