Cheese Tart with Ham, Apple and Epoisses
This cheese tart balances salty ham, sweet apple and rich Époisses de Bourgogne AOC. We scatter cheddar and a little sugar over the top for extra decadence.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pongcheese.co.uk.
Cooking tools:
- Food processor
- Kitchen scale
- Rolling pin
- Tart pan
- Pie weights
- Parchment paper
- Plastic wrap
- Microplane
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Measuring cup
Ingredients
- 225g plain flour
- 135g butter
- Salt
- 1 egg (yolk only)
- Cold water (approx 60ml)
- 250g Époisses de Bourgogne AOC
- 1 sweet cooking apple. Can dice or shape into 1/2 cm thick stars
- 120g boiled ham, diced
- 2 large eggs
- 300ml double cream
- teaspoon white pepper
- pinch of freshly grated nutmeg
- 50g strong hard cheddar
- 25g caster sugar
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