Washed-Rind Cheese Tart with a Mixed Nut Crust | culture: the word on cheese

Name: Washed-Rind Cheese Tart with a Mixed Nut Crust | culture: the word on cheese
Ingredients: 1 1/2 cups all-purpose flour (plus more for dusting); 2 ounces salted mixed nuts (finely ground); 4 tablespoons cold unsalted butter; 2 tablespoons grated Pecorino Romano; 1 egg (beaten); 1 tablespoon unsalted butter; 1 tablespoon olive oil; 6 whole shallots, peeled and finely sliced (about 1 1⁄2 cups ); 3 large garlic cloves (peeled and finely chopped); 6 ounces cold semi-soft, washed-rind cheese (rind removed, cut into 1⁄2-inch pieces); 1 whole egg plus 2 egg yolks; 1 1/2 cups heavy cream; Zest 1 lemon; 12 teaspoons kosher salt Pinch cayenne pepper; 1 cup microgreens

culturecheesemag.com

Italian Tallegio is an obvious choice for the washed-rind semi-soft cheese in this recipe. But other options that match the nutty crust are Limburger, Morbier, Port Salut, and Reblochon.

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Ingredients

1 1/2 cups all-purpose flour (plus more for dusting)
2 ounces salted mixed nuts (finely ground)
4 tablespoons cold unsalted butter
2 tablespoons grated Pecorino Romano
1 egg (beaten)
1 tablespoon unsalted butter
1 tablespoon olive oil
6 whole shallots, peeled and finely sliced (about 1 1⁄2 cups )
3 large garlic cloves (peeled and finely chopped)
6 ounces cold semi-soft, washed-rind cheese (rind removed, cut into 1⁄2-inch pieces)
1 whole egg plus 2 egg yolks
1 1/2 cups heavy cream
Zest 1 lemon
12 teaspoons kosher salt Pinch cayenne pepper
1 cup microgreens