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Warm gruyere cheese tart with grapes, smoked chicken and spinach

epicure 17 July 2013
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Cuisine ,
Type of Meal
Vegetarian-friendly
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This savoury tart makes for a great communal dish. The Swiss cheese is the perfect ingredient partner as it’s sweet yet subtly salty with a grainy mouthfeel.

Serves 4
Prep time: 25 minutes
Cook time: 25 minutes

pâte brisée
250g                plain flour
150g                cold butter
Pinch               salt
Pinch               sugar
1                      whole egg
1tbsp               cold milk

  • Put flour into a whisking bowl or onto a clean work surface. Make a well in the middle of it.
  • Add in cold butter, salt, sugar and egg into the well and work the mixture until it is grainy and crumbly in texture.
  • Add in milk and keep working on the dough until it is smooth.
  • Wrap the dough with cling film and store it in the fridge until slightly harden and ready to roll.

350g               pâte brisée
1                      whole egg
3                      egg yolks
300ml              double cream
Pinch               nutmeg powder
Pinch               salt and pepper
150g                smoked chicken, sliced to bite size
½cup               black grape, peeled and deseeded
1cup                freshly grated Gruyere Cheese, available from Greengrocer

garnish
50g                  fresh spinach

  • Roll out the pastry (pâte brisée) into a 2cm thick sheet.
  • Lightly grease with butter and flour a 10cm diameter baking tin.
  • Line the tin with the pastry and make small prick holes all over it evenly with a fork.
  • Preheat the oven at 190°C and blind bake the pastry (place a sheet of baking paper over the pastry and use uncooked rice or beans to weigh it down) for 15 minutes.
  • Remove the baking paper and rice or beans from the tin and further bake for 5 minutes.
  • Leave the tin to cool for about 15 minutes before adding in the filling.
  • To make the filling, combine egg, yolks, cream, nutmeg powder and season with salt and pepper to taste.
  • Add smoked chicken, grapes, and gruyere cheese to the egg mixture.
  • Fill the prebake pastry case evenly with tart filling to the brim.
  • Bake the tart in the oven for 15 minutes at 170°C or until it cooked.
  • Unmold the tart onto a wire rack to cool.
  • Serve tart with spinach as garnish.

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