Beaufort cheese tart recipe
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
For the trimming:
- 100g grated Beaufort Cheese
- 20cl fresh cream
- 25cl milk
- 3 eggs
- 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.
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.