Three-cheese tart with berry coulis
Ingredients
- SHORTCRUST PASTRY
- 120g (½ cup) butter
- 180g (1,5 cups) cake flour
- 1 large egg
- ice water
- 3 sprigs fresh rosemary, finely chopped
- FILLING
- 1 large egg
- 1 large egg yolk
- 250ml (1 cup) fresh cream
- pinch of salt
- 5ml (1 tsp) sugar
- 2,5ml (½ tsp) ground nutmeg
- 100g Bresse bleu (or other creamy blue cheese), crumbled
- 100g Dalewood Huguenot, sliced (or Gruyère)
- 100g Brie, sliced
- ready-made raspberry coulis, to serve
- mixed berries, to serve
- bitter microgreens, to serve
Instructions
1
Preheat the oven to 180°C.
2
For the pastry, work the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Beat in the egg, rosemary and a little ice water to bind the dough. Press into a greased tart tin or 6 tartlet tins and bake blind for 10 minutes.
3
For the filling, mix together the egg, yolk, cream, salt, sugar and.
4
Remove the pastry case from the oven and allow to cool a little.
5
Place the cheeses into the pastry case, pour the egg mixture over and bake for a further 20 minutes.
6
Serve the tart warm, garnished with the raspberry coulis, berries and microgreens.
