John Myers
Ingredients for 4 servings:
- 200 g flour
- 80 g butter, cold
- n. B. Salt
- 2 egg yolks
- 3 tbsp milk
- 300 g goat cheese roll
- 2 sprigs of rosemary
- 2 sprigs of sage
- 6 stalks of thyme
- 6 sprigs of oregano
- 4 eggs
- 150 g crème fraîche
- pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes
Cheese tart
Quickly knead the flour with the butter in small pieces, 1 teaspoon of salt, the egg yolk, and the milk. Cover the dough and chill for 30 minutes. Meanwhile, thinly slice off the outer white layer of the goat cheese and cut the cheese into ½ cm thick slices. Wash the herbs, pick the rosemary needles and sage leaves, and strip the thyme and oregano leaves. Finely chop all the herbs. Mix the eggs with the crème fraîche, a pinch each of salt and pepper, and the herbs. Preheat the oven to 200°C (400°F). Divide the dough into 4 equal pieces, roll out, line 4 baking dishes, and form a 3 cm-high rim. Spread the goat cheese over the dough, pour over the egg custard, and bake in the oven (bottom, fan oven 180°C (350°F)) for 40 minutes. Cover with aluminum foil after 30 minutes, if desired. Serve the tart warm. This goes perfectly with a fresh salad or something sweet, like pears, figs, etc. The recipe is intended for 4 small tart dishes, but should also be sufficient for a “normal” tart dish.
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