Double Cheese Tart
Submitted by anania
Savory cheese tart with Jarlsberg and ricotta blended smooth, baked in a blind-baked crust with fresh tomato slices and herbs on top. An elegant brunch or light dinner centerpiece.
YIELD
4 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsJarlsberg and ricotta get blended into a silky custard filling that bakes up firm yet creamy inside a golden, flaky tart shell. The nutty sweetness of the Swiss-style cheese plays off the mild ricotta beautifully.
Fresh tomato slices go on partway through baking, roasting gently until they soften and concentrate in flavor. A scattering of fresh herbs on top finishes everything with color and fragrance.
Blind-baking the crust first with dried beans keeps it crisp under all that filling. This tart is just as good at room temperature as it is warm, so it’s a natural fit for a brunch spread or a picnic.
Pro Tips
- Blending the filling in a blender (not just mixing) is key to the ultra-smooth, quiche-like texture
- Drain the tomato slices on paper towels before arranging so they don’t make the filling soggy
- Let the tart rest 20 minutes after baking for clean, neat slices
- Swap Jarlsberg for Gruyere or Emmental if that’s what you have on hand
Ingredients
Directions
Heat oven to 450.
Fit crust into 9 x 1 inch tart pan with removable bottom.
Crimp edge.
Line with foil; fill with dried beans.
Bake in 450 oven 9 minutes.
Remove foil.
Bake 5 minutes; remove.
Lower temperature to 350℉ (180℃).
Whirl cheese, ricotta, eggs, whites, onion, garlic and pepper in blender until smooth.
Pour into baked shell.
Place on baking sheet.
Bake in 350℉ (180℃) oven for 25 to 30 minutes.
Remove tart from oven.
Arrange tomato slices around edge.
Bake 30 to 35 minutes or until set.
Sprinkle with herbs.
Let stand 20 minutes, then slice.
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