Beaufort cheese tart recipe

Origin : Alpes du Nord
Recette de tarte au Beaufort
Preparation time
15 min
Cooking time
45 min

Some history

Called "the Prince of gruyeres" by Brillat-Savarin, the Beaufort cheese is produced in the Beaufortain, Tarentaise and Maurienne valleys in Savoie and in two villages in Haute-Savoie : Contamines-Montjoie and Praz-sur-Arly. It is made exclusively from milk of Abondance or Tarine cows. This flagship cheese of Savoyard gastronomy is awarded by an AOC label since 1968.


For the dough:

  • 250g flour
  • 125g butter
  • 8cl water
  • salt


For the trimming:

  • 100g grated Beaufort Cheese
  • 20cl fresh cream
  • 25cl milk
  • 3 eggs
  • Nutmeg
  • salt, pepper


Prepare the short crust pastry by mixing the flour, butter, water and half of a teaspoon of salt together.

Roll out with a rolling pin and line a well-buttered pie tin.

Prick the base of the tart with the tines of a fork.  

Preheat the oven.

Whip the fresh cream with the eggs and milk in a dish.

Add pepper, salt and grated nutmeg, the Beaufort cheese.

Thoroughly beat everything and pour into the pie tin. Put in oven for 45min at 170°C.

Unmold immediatly and serve while its warm.  


Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.

Wine suggestion

Mondeuse or Gamay
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