Mum’s Cheese Tart
This tart was our childhood version of macaroni cheese! David's Mum made this tart regularly, serving it straight from the oven, accompanied by a green salad. The shortcrust pastry was always freshly made and melted in the mouth. The cheese filling is light and fluffy. A simple meal that sums up the essence of classic French cookery. The ingredients must be of the best quality. A good quality bought pastry can be used if you don’t have time to make your own.
1 sheet of good quality shortcrust pastry (such as Carême) rolled out to fit a 22cm/23cm flan tin
100 g washed rind cheese, cut into thin slices
100 g goat’s cheese, cut into thin slices
50 g blue cheese, cut into slices
80 g cheddar cheese or gruyère cheese, grated
2 egg yolks
200 ml crème fraiche
150 ml pouring cream
Pinch of freshly grated nutmeg
Sea salt and white pepper, to season
Preheat oven to 200°C (390°F).
Place the pastry into the greased flan tin, press gently into the corners and trim. Cover the base of the tart with the cheese slices, layering it evenly. In a bowl, whisk the eggs, egg yolks, crème fraiche and pouring cream together. Add nutmeg and season with salt and white pepper. Pour this over the cheese-covered pastry base.
Sprinkle the grated cheddar or gruyère over the top and bake in the oven for 30 minutes.
Serve warm with a green salad and a glass of chilled white wine.