Ingredients with Measurements:
- 1 sheet of frozen puff pastry, thawed
- 1/2 cup grated Gruyere cheese
- 1/2 cup grated Emmental cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup diced Saucisson de Lyon
Special equipment needed:
- 9-inch tart pan with removable bottom
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the puff pastry on a lightly floured surface and fit it into the tart pan. Trim the edges and prick the bottom with a fork.
3. In a medium bowl, whisk together the Gruyere, Emmental, Parmesan, cream, eggs, salt, pepper, and nutmeg until smooth.
4. Sprinkle the diced Saucisson de Lyon over the bottom of the pastry shell.
5. Pour the cheese mixture over the Saucisson de Lyon.
6. Bake for 25-30 minutes, or until the filling is set and the pastry is golden brown.
7. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 25g
Carbohydrates: 12g
Protein: 13g
Sodium: 470mg
Substitutions for ingredients:
- Saucisson de Lyon can be substituted with any other cooked sausage, such as chorizo or kielbasa.
- Gruyere, Emmental, and Parmesan cheeses can be substituted with any other hard cheese, such as cheddar or Asiago.
Variations:
- Add sliced mushrooms or caramelized onions to the filling.
- Use a different type of cooked meat, such as ham or bacon.
- Top the tart with sliced tomatoes or roasted red peppers before baking.
Tips and tricks:
- Make sure to prick the bottom of the pastry shell with a fork to prevent it from puffing up during baking.
- Let the tart cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
Store any leftovers 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 a sprinkling of fresh herbs, such as parsley or chives.
Garnishes:
Garnish with a dollop of sour cream or crème fraîche and a sprinkle of paprika.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted vegetables or a side of rice pilaf would pair well with this tart.
Troubleshooting advice:
If the pastry shell starts to puff up during baking, prick it with a fork again to release the air.
Food safety advice:
Make sure to cook the Saucisson de Lyon to the appropriate temperature before using it in the tart.
Food history:
Saucisson de Lyon is a traditional French sausage made with pork and flavored with garlic and red wine. It is named after the city of Lyon, which is known for its culinary traditions.
Flavor profiles:
This tart has a rich and savory flavor, with a creamy cheese filling and chunks of flavorful Saucisson de Lyon.
Serving suggestions:
This tart makes a great appetizer or light lunch.
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Region: French