This country cheese and apple tart recipe from Burgundy is made with Epoisses cheese and pate brisee. Epoisses is made by monks at the abbey of Citeaux and was reportedly adored by Napoleon. In a pinch, Muenster cheese can be used as a substitute, but it does remove the authenticity of the dish. This tart is an incredibly easy and nutritious dinner to make when you’re in a rush.
Prep Time: 10 minutes
Cook Time: 55 minutes
Ingredients:
- Pate brisee for a single crust
- 3 eggs
- 1/4 cup crème fraiche (substitute sour cream)
- 8 oz. Epoisses cheese, diced (substitute Muenster cheese)
- 1 1/2 cups coarsely chopped sweet-tart apples
- 2/3 cup chopped, fully cooked ham
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
Preparation:
Preheat the oven to 400F.
Fit the pastry dough into a 9-inch round, deep-dish pie pan or miniature tart pans and trim and flute the edges. Set the prepared pastry aside.
In a large bowl, beat the eggs and the crème fraiche together. Stir in the cheese, apples, ham, salt, black pepper, and nutmeg. Pour the egg mixture into the prepared pastry and bake the 9-inch round pan for 10 minutes or the tartlets for 4 minutes. Reduce the heat to 350F and continue cooking the 9-inch round pan for 40 to 45 minutes or the tartlets for 10 to 15 minutes.
This cheese and apple tart recipe makes 8 to 10 servings.
