I really wanted my first proper post to be a recipe for brochettes, but unfortunately my latest attempt turned out a little dry, so it'll have to wait until I've tweaked it some more.
So, instead my starter post is a recipe I got from some friends about fifteen years ago, wrote down and then forgot about until I unearthed the notebook in my father's basement last winter.
This is a perfect dish for a light summery lunch out in the garden and goes well with a green salad and a nice crisp glass of white wine. It is also fairly quick, especially when the ground work is done the day before. However, this is not a recipe for the faint hearted, as just reading the list of ingredients will make you gain a pound or two! That being said; because it is so rich, a tiny slice is enough to fill you up, so it's not quite a calorific as it sounds.
I suspect the recipe comes from some German recipe book, but as Gruyère is a Swiss cheese, it may well be Swiss.
Gruyère Tart:
Ingedients:
For the dough:
200g flour
100g butter (unsalted)
pinch of salt
grease for the form
some flour for the work surface
For the filling:
275g Gruyère cheese
250 ml double cream
4 medium eggs
2 egg yolks
1 tablespoon flour
100ml milk
salt
pepper
ground nutmeg
Preparation:
Put the flour on a clean work surface and cut the butter into small pieces. Use your fingers to rub the butter into the flour, until you have a dough with a crumbly texture (will be sticky!). Slowly add salt and about 100 ml of water, and knead until you have a smooth, albeit very sticky dough. Put in the fridge to cool for at least 2- 3 hours, but better overnight.
Preheat the oven to 200° C.
Grate the cheese, then put aside. Mix the cream with the eggs and egg yolks. Mix the flour and the milk, then add to the egg mix and season to taste with the salt, pepper and nutmeg.
Lightly grease a tarte/ quiche tin. Dust a work surface with flour and roll out the chilled dough. Put into baking tin and use a fork to press to the sides. Prick the bottom all over with the fork.
Add the grated cheese, then pour over the egg mixture. Bake at the bottom of the oven for 30-35 minutes until a golden brown. Serve at room temperature.
