Real three-cheese tart

Name: Real three-cheese tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g + 50 g + some flour; 7-10 Tbsp salt, pepper, nutmeg; 3 Eggs (Gr. M); 125 g cold + 1 tablespoon + some butter; 5 Onions; 400 ml Milk; 100 g Comté and Raclette cheese (piece); 200 g Schmand; 2 TABLESPOONS Breadcrumbs; 200 g Camembert

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g + 50 g + some flour
7-10 Tbsp salt, pepper, nutmeg
3 Eggs (Gr. M)
125 g cold + 1 tablespoon + some butter
5 Onions
400 ml Milk
100 g Comté and Raclette cheese (piece)
200 g Schmand
2 TABLESPOONS Breadcrumbs
200 g Camembert

Directions

1
For the short pastry, mix 250 g flour and 1 teaspoon salt. Add 1 egg, 125 g butter in pieces and 1-2 tbsp. ice-cold water. Knead first with the dough hooks of the mixer, then with your hands briefly to a smooth dough.
2
Cover the dough and chill for about 30 minutes.
3
In the meantime peel and finely dice the onions. Heat 1 tablespoon butter in a pot and fry the onions in it. Sprinkle with 50 g flour and sauté briefly. Deglaze with milk and bring to the boil. Simmer for about 5 minutes while stirring.
4
Grate the Comté and Raclette and melt in the hot sauce while stirring. Pull the pot off the stove. Whisk 2 eggs and the sour cream. Stir into the cheese mixture (no longer boiling!). Season to taste with salt, pepper and nutmeg.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a tart mould with lifting base (approx. 28 cm Ø). Roll out the dough to a round shape on some flour (approx. 32 cm Ø). Line the tart tin with the dough, pull up the edge and press down lightly.
6
Cut the edge straight. Prick the pastry base several times with a fork and sprinkle with breadcrumbs.
7
Pour cheese sauce on the dough. Cut the camembert into thin slices and spread on top. Bake in a hot oven on the lowest shelf for 35-40 minutes. Serve hot or lukewarm.