The European Union in my baking pan
I got a big piece of Gorgonzola, and a perfect way to use it, is to make a Tarte au fromage. The recipe is from the book “Vegetarische Köstlichkeiten aus 40 Ländern der Welt” by Barbara Rias-Bucher. Of course, it’s made with Roquefort as it is from France, but I use any blue cheese.
With a salad, it’s a perfect meal for a summer evening!
For 4 persons (a 26-cm-diameter-baking-pan) you need:
250 g flour
125 g butter
2 tblsp cold water
about 1/4 tsp salt
80 g of blue cheese (Roquefort, Bleu d’Auvergne, Gorgonzola, …)
120 of grated cheese like Gruyère or Emmental
250 g of Creme fraiche (I used 200 g of Schmand (a kind of sour cream that contains 24% of fat) and 3 tblsp of yogurt)
250 ml milk
For the dough, knead together butter, salt and flour – it will be very crumbly. Then add the water and knead quickly to obtain a dough. The dough should be rather firm and not too sticky – you want to roll it out! Don’t knead it longer than necessary.
Roll out the dough (if you want to make it perfect. Due to lazyness I press it in the baking pan using my hands) and form edges of about 3 cm in height.
Put the baking pan in the fridge and let it rest for at least 30 minutes. You can also prepare the dough the day (or even some days) before, by the way. He’ll be glad to wait for you in the fridge.
When the dough is cooled, mash the cheese using a fork and mix it in a bowl with the rest of the ingredients – add the grated cheese at the end. When you add salt, be careful! The cheeses are pretty salty.
Preheat the oven for 200°C. Pour the cheese mix into the prepared baking pan (with the dough) and bake it for 35-45 minutes. The cheese mix should be firm and the surface should be well browned. If it gets too dark too quickly, you can protect it by covering it with aluminium foil.
…and soon a fine cheesy fragrance will make the acquaintance of your nose and tell you that it’s time to eat…
Filed under: Recipes: Tapas | 1 Comment
Tags: bento, cheese, French, oven