|
Yield: 1 - 10½" tart / 6-8 servings |
|
The Pastry |
| 2 1/2 cups |
unbleached, all purpose flour |
325 g |
| 1 teaspoon |
sea salt |
5 ml |
| 1 teaspoon |
sugar |
5 ml |
| 1 cup |
unsalted butter |
250 ml |
| 1/4 cup |
ice water |
60 ml |
|
|
|
The Filling |
| 4 large |
eggs |
4 large |
| 3/4 cup |
milk |
185 ml |
|
sea salt and freshly ground black pepper |
|
| 1 |
shallot, peeled and sliced into think rounds |
1 |
| 8 ounces |
Camembert cheese, chilled, rind removed and cut into 1/4 inch thick slices |
250 g |
|
1 10 1/2 inch tart shell, short crust pastry |
|
Method |
The Pastry |
| 1. Combine flour, salt and sugar. Add the butter and rub between your fingers until you produce a cornmeal like texture. Add the water and mix until the dough just comes together. Turn the pastry onto plastic wrap, fold the plastic over the dough and press into a circle, wrap and refrigerate for a minimum of 30 minutes. |
| 2. When chilled, roll out the pastry into a round to fit a 10 1/2 inch tart pan, with a removable bottom if possible. Refrigerate the tart for 1 hour. |
|
| The Filling |
| 1. Preheat oven to 450° oven |
| 2. In a medium size mixing bowl whisk together the eggs and milk then season generously with salt and pepper. |
| 3. Sprinkle the shallot slices all over the prebaked pastry shell. Cover with the slices of cheese, spreading them evenly. Pour the egg mixture over the cheese and bake in the centre of the oven until golden and puffed, approximately 25-30 minutes. |
| 4. Remove from the oven, and transfer to a serving platter. |
