Cheese Tart with Spring Vegetable Crudité | culture: the word on cheese

Name: Cheese Tart with Spring Vegetable Crudité | culture: the word on cheese
Ingredients: FOR TARTS:; 2 cups all-purpose flour; 1 tablespoon granulated sugar; ½ teaspoon kosher salt; 1 cup cubed unsalted butter (frozen (2 sticks)); ⅓ cup ice water; ; FOR CHEESE SAUCE:; 4 new potatoes; ½ cup dry white wine; 1 small clove garlic (thinly sliced); 14 tablespoons heavy cream (divided); 1¼ cups cubed Taleggio (rind removed (about 7 ounces)); ½ cup crumbled parmesan cheese; 1 tablespoon kosher salt; TO SERVE:; 2 cups assorted thinly sliced spring vegetables (try asparagus, radishes, and carrots); Olive oil (to taste)

culturecheesemag.com

Delicious cheese tart will take any party to the next level—it's like vegetables and cheese dip, but served in a rich and flaky pastry shell.

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Ingredients

FOR TARTS:
2 cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon kosher salt
1 cup cubed unsalted butter (frozen (2 sticks))
⅓ cup ice water
 
FOR CHEESE SAUCE:
4 new potatoes
½ cup dry white wine
1 small clove garlic (thinly sliced)
14 tablespoons heavy cream (divided)
1¼ cups cubed Taleggio (rind removed (about 7 ounces))
½ cup crumbled parmesan cheese
1 tablespoon kosher salt
TO SERVE:
2 cups assorted thinly sliced spring vegetables (try asparagus, radishes, and carrots)
Olive oil (to taste)