TARTE AU FROMAGE
Think of this dessert as a French cheesecake: flaky, buttery pate brisee is filled with a rich combination of farmer cheese and creme fraiche, which becomes puffed and golden after a turn in the oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Pate Brisee:Pulse flour, sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add 1/4 cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to 1/4 cup more ice water, a little at a time. Do not process more than 30 seconds. Divide dough in half; flatten into disks. Wrap each in plastic; refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months; thaw overnight in refrigerator before using.
- On a lightly floured surface, roll out one disk of dough to a 12-inch round. Fit dough into a 9 1/2-by-2-inch round fluted tart pan with a removable bottom, pressing dough up to rim of pan. Freeze until firm, about 1 hour.
- Preheat oven to 375 degrees with rack in center. Place pan on a rimmed baking sheet. Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice. Bake until edges are golden, about 30 minutes. Remove parchment and beans or rice. Continue baking until crust is light golden brown, about 10 minutes more. Transfer sheet to a wire rack and let cool completely.
- Filling:Reduce oven temperature to 350 degrees. In a medium bowl, whisk together 1 cup sugar and flour. In another medium bowl, whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; using a wooden spoon, stir in butter, followed by sugar mixture.
- In the bowl of a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed to medium-high and gradually add remaining 1/3 cup sugar. Continue beating until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
- Transfer filling to tart shell. Bake until filling is just set (it should barely wobble when very lightly shaken), 45 to 55 minutes. Transfer sheet to a wire rack; let cool 1 hour. Tart is best served slightly warm but can also be served at room temperature.
BELGIAN TARTE AU FROMAGE
The tarte au fromage resembles a ricotta cheesecake in flavor and texture, but it is made with a mixture of creme fraiche and farmer cheese; a layer of applesauce is hidden under the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h40m
Yield Makes one 9 1/2-inch tart
Number Of Ingredients 16
Steps:
- Dough:Mix together flour, sugar, yeast, water, egg yolk, and salt in the bowl of a stand mixer fitted with the dough hook until a dough is formed, about 3 minutes. Add butter, and mix until incorporated, about 3 minutes (dough will be sticky). Transfer dough to a buttered bowl, cover with plastic wrap, and let rise at room temperature until almost doubled, about 1 hour. Punch down dough, cover, and let rise 30 minutes. Refrigerate dough, still in bowl and covered, until firm, about 2 hours.
- Punch down dough. Roll out into a 12-inch round on a lightly floured surface. Fit dough into a buttered 9 1/2-by-2 1/2-inch fluted tart pan with a removable bottom, pressing dough up to rim of pan. Prick dough all over with a fork, cover loosely with plastic wrap, and let rise 30 minutes.
- Filling:Preheat oven to 350 degrees with rack in lowest position. Whisk together 3/4 cup sugar and the flour. Whisk together farmer cheese, creme fraiche, egg yolk, salt, and vanilla; stir in sugar mixture, then butter, with a wooden spoon.
- Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, and gradually sprinkle in remaining 1/4 cup sugar. Beat until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites.
- Spread applesauce in crust, and pour filling on top of applesauce. Bake 30 minutes, then check crust; if it is starting to brown significantly, tent edge with foil. Bake until crust is deep golden brown and filling is puffed, golden, and just set (it should barely wobble when very lightly shaken), about 25 minutes. Let cool, undisturbed, on a wire rack 1 hour. Unmold tart, and let cool at least 30 minutes. Tart is best served slightly warm but can also be served at room temperature.
TARTE AU FROMAGE
This is a recipe from my greatgrandmother. So I can assure you it's pretty old, so very traditional. This pie is eaten in the Brussel region in Belgium. It takes a some time to make, but it's definitely worth it!
Provided by Maiumlteacute G.
Categories Dessert
Time 4h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- For the dough: Mix flour, sugar, yeast, warm water and egg.
- Add the butter and the salt.
- Leave for 2-3 hours. Roll out the dough and put it in a pie form, prick it with a fork and leave for 1/2 hour.
- Put the applesauce on top of the dough.
- Mix the other ingredients in the order stated and put on top of the applesauce.
- Bake for 45 min at 180 °C.
Nutrition Facts : Calories 289.9, Fat 12.9, SaturatedFat 7.5, Cholesterol 122.4, Sodium 124.5, Carbohydrate 38.1, Fiber 1.2, Sugar 14.4, Protein 5.9
TARTE AU FROMAGE
Steps:
- Preheat the oven to 350 degrees, and butter a 10-inch springform pan.
- Beat together the milk, farmer's or ricotta cheese, crème fraîche, egg yolks, sugar, lemon zest and juice, vanilla, and salt in the bowl of an electric mixer or another large bowl. Toss the flour with the raisins, if using, and add to the cheese mixture.
- Beat the egg whites to stiff peaks in a clean bowl with clean beaters. Gently fold them into the cheese batter in three batches. Pour into the greased pan, and bake for 40 minutes, or until golden and firm in the center. Allow to cool for at least 20 minutes before unmolding.
BELGIAN RICE TART (TARTE AU RIZ)
This is a flat, quiche like tart which originates from the region around Verviers in Belgium. It is also common in Aachen (Aix-la-Chapelle), a German city at the border to Belgium. I had it first when I visited a friend in Aachen and we walked over to a small monastery in Belgium. Basically this is kind of pizza base with a topping of rice pudding. Not overly sweet but totally addicting...
Provided by Mia in Germany
Categories Tarts
Time 1h45m
Yield 1 tart, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring 2 cups milk, rice and 3 1/2 ounces sugar to a soft boil, cover and let simmer for about 30 minutes.
- Mix yeast with 1 tablespoon of the 1/4 cup milk and 1 tablespoon sugar until smooth.
- Sift flour and salt into a bowl, make a well in the middle.
- Mix rest of the 1/4 cup milk with oil and egg.
- Pour yeast mixture into the well and cut butter into the flour.
- Add milk-oil-egg mixture and knead so you get a soft dough.
- Let rest 30 minutes.
- Remove cooked rice pudding from heat.
- Divide egg, beat white until soft peaks form.
- In a bain-marie, stir rice pudding until slightly cooled, stir in vanilla, then fold in the stiff egg white, incorporate it and then fold in half of the egg yolk. The other half of it will be necessary to baste the rim of the tarte.
- Preheat oven to 480 degrees (430 when fan assisted) and grease a 8-9 inch tart or spring form.
- Knead dough, then spread into tart or spring form.
- Pour rice pudding onto dough, baste rim with remaining egg yolk.
- Bake for 25 to 30 minutes. If tart starts to get dark too quickly, cover with aluminum foil.
- Remove from oven and let cool.
- Serve plain, with hot cherries or cherry pie filling or whatever topping you like.
Nutrition Facts : Calories 617.9, Fat 17.4, SaturatedFat 8, Cholesterol 127.5, Sodium 195.5, Carbohydrate 98.9, Fiber 2.7, Sugar 28.3, Protein 15.4
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