This tart is an ideal dish to serve when you're expecting friends over for the weekend. It’s rich and delicate at the same time, combining the deep flavors of cheese and sun-dried tomatoes with a buttery crust. Simple to prepare and elegant on the plate, it's bound to impress.
For the savory shortcrust pastry:
- 250 g flour
- 150 g butter
- 1 egg
- 1 tbsp sour cream
- a pinch of salt
For the filling:
- 200 ml heavy cream (preferably homemade or full-fat)
- 4 egg yolks
- 200 g hard cheese (such as Maasdam, aged cheddar, or similar)
- sea salt and freshly ground black pepper
- a handful of sun-dried tomatoes
- some goat cheese (amount depends on how much you love it — I adore it and often use enough to cover the whole tart)
- chopped green onions or chives
Mix all the ingredients for the pastry until smooth. If you have time, chill the dough in the fridge for 20 minutes. Roll it out and place it into a tart tin with sides. Prebake the crust until almost done — it should be a pale golden color.
Grate two-thirds of the hard cheese and whisk it with the egg yolks and cream. Season with salt and pepper and set aside. Lightly blend the sun-dried tomatoes into a chutney-like texture and spread them on the bottom of the tart. Pour the cheese-cream-egg mixture over the tomatoes. Tear the goat cheese with your hands and scatter it on top, like mozzarella on a pizza. Add some chopped green onion and a little extra grated cheese over everything.
Bake the tart for about 10 minutes, until lightly golden and just set. Enjoy warm or at room temperature.
For the savory shortcrust pastry:
- 250 g flour
- 150 g butter
- 1 egg
- 1 tbsp sour cream
- a pinch of salt
For the filling:
- 200 ml heavy cream (preferably homemade or full-fat)
- 4 egg yolks
- 200 g hard cheese (such as Maasdam, aged cheddar, or similar)
- sea salt and freshly ground black pepper
- a handful of sun-dried tomatoes
- some goat cheese (amount depends on how much you love it — I adore it and often use enough to cover the whole tart)
- chopped green onions or chives
Mix all the ingredients for the pastry until smooth. If you have time, chill the dough in the fridge for 20 minutes. Roll it out and place it into a tart tin with sides. Prebake the crust until almost done — it should be a pale golden color.
Grate two-thirds of the hard cheese and whisk it with the egg yolks and cream. Season with salt and pepper and set aside. Lightly blend the sun-dried tomatoes into a chutney-like texture and spread them on the bottom of the tart. Pour the cheese-cream-egg mixture over the tomatoes. Tear the goat cheese with your hands and scatter it on top, like mozzarella on a pizza. Add some chopped green onion and a little extra grated cheese over everything.
Bake the tart for about 10 minutes, until lightly golden and just set. Enjoy warm or at room temperature.
