Spicy cheese tart

Ingredients for 1 servings:

• 250 g flour
• 1 egg(s), size M
• 125 g butter, cold
• 2 tbsp water, cold
• ½ tsp salt
• 1 pinch(s) of sugar
• Fat for the mold
• 5 onions
• 60 g flour
• some butter for frying
• 350 ml milk
• 200 g crème fraîche
• 2 eggs
• 200 g cheese, spicy of your choice
• 100 g Brie(s)
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

For the shortcrust pastry base, knead all ingredients well into a smooth dough. If the dough is sticky, add a little flour. If it’s too stiff, add another 1 tablespoon of water. Shape the dough into a ball and place it in the refrigerator, wrapped in cling film, for about 30 minutes. Meanwhile, prepare the cheesecake. Grate the spicy cheese. Peel and finely chop the onions. Fry the onions in a little butter until translucent, then add the flour and sweat briefly while stirring, then gradually add the milk. Caution: Do not add the milk too quickly to avoid lumps. Bring everything to a boil, then remove the pan from the heat and stir in the grated cheese. Season with salt and pepper. Whisk the eggs with the crème fraîche and stir into the cheesecake. Roll out the dough so that it fits into a 26 cm tart or springform pan, leaving enough space to form a 2-3 cm high edge. Grease the tin, pour in the pastry, then prick it a few times with a fork and pour in the cheese mixture. Then cut the Brie into thin slices and place them on top of the cheese mixture. Bake the tart at 200°C (top/bottom heat) on the middle rack of a preheated oven for about 40 minutes. If it’s starting to get too dark, place a piece of aluminum foil over the tart during the last few minutes. This tart is delicious hot or cold.