Pies and tarts are two things I will never grow tired of. The options for the filling are endless. Sweet or savoury, it doesn’t matter. This Swedish inspired Cheese Tart is more delicate than your regular quiche. There’s no ham, so vegetarians can rejoice and enjoy. A great option for a light week night dinner or to be served at a weekend luncheon. Would you feel the need for meat, prosciutto is a great side. I serve it with a dollop of sour cream, arugula lettuce and a drizzle of balsamic vinegar glaze.
200 g sifted flour
100 g unsalted, cold butter.
pinch of salt
2 tbsp ice water
300g Shredded Cheese, such as Gruyère or other hard, nutty cheese.
3/4 cup whipping cream
3/4 cup milk
1/2 tsp finely chopped tarragon
Pinch of salt (not too much, the cheese will add saltiness as well)
Preheat oven to 400F.
Add the flour to a food processor. Cut the butter into small pieces and add to the flour along with the egg. Pulse a few times and add one tablespoon of ice water at a time. Keep pulsing until it forms a ball of dough. It shouldn’t take more than 30 to 45 seconds. You may need a third table spoon of ice water.
Remove the dough and flatten the ball somewhat. Dust with flour, and place in the fridge for a minimum of 1 hour to rest. It is important not to over manipulate the dough to ensure flakiness.
Roll the dough and line a pie shell, prick it with a fork then bake blind for 10-12 min.
Whisk all the ingredients together in a large bowl. Pour the mixture into the pie shell, and bake in the lower part of the oven for 30-35 min, or until tart is set and has a nice golden colour. Let it cool slightly before serving. Serves 6-8.