Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup Grevé cheese, grated
- 1/2 cup heavy cream
- 3 eggs
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a food processor, pulse together the flour and salt. Add the cubed butter and pulse until the mixture resembles coarse crumbs.
2. Add the ice water, one tablespoon at a time, and pulse until the dough comes together.
3. Turn the dough out onto a floured surface and knead briefly. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F.
5. Roll out the chilled dough on a floured surface to fit the tart pan. Press the dough into the pan and trim the edges.
6. In a mixing bowl, whisk together the Grevé cheese, heavy cream, eggs, black pepper, and nutmeg.
7. Pour the cheese mixture into the prepared tart shell.
8. Bake the tart for 35-40 minutes, or until the filling is set and the crust is golden brown.
9. Let the tart cool for 10 minutes before removing it from the pan.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 23g
Carbohydrates per serving: 18g
Protein per serving: 9g
Substitutions for ingredients:
- Grevé cheese can be substituted with Gouda or Emmental cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham to the cheese mixture for a savory twist.
- Top the tart with sliced tomatoes or caramelized onions before baking.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Blind bake the crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Let the tart cool for at least 10 minutes before slicing to allow the filling to set.
Storage instructions:
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave or oven until warmed through.
Presentation ideas:
Serve the tart on a platter with fresh herbs and sliced cheese.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus or garlic mashed potatoes.
Troubleshooting advice:
- If the crust is too crumbly, add more ice water, one tablespoon at a time.
- If the filling is not setting, bake the tart for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the tart until the filling is set and the crust is golden brown to ensure it is fully cooked.
Food history:
Grevé cheese is a Swedish cheese that was created in the 1960s. It is a semi-hard cheese that is similar to Gouda or Emmental.
Flavor profiles:
The Grevé cheese tart has a rich and creamy filling with a buttery and flaky crust. The cheese adds a nutty and slightly sweet flavor, while the black pepper and nutmeg add a subtle spice.
Serving suggestions:
Serve the Grevé cheese tart as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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