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Sometimes the way I reward the completion of a work week is with something savory that I wouldn’t typical eat. Something rich, creamy and a little bit naughty, but only in small portions. Today’s Foodie Friday recipe is one that I just recently came across thanks to my mother, as we are both trying to attempt one Julia Child a month. I introduce to you my take on Julia Child’s Swiss Tart. The trouble with limiting the recipe to Swiss is that I know there are so many other cheeses out there that are aching to take part, so I substituted one of my favorite cheeses, fontina, for the Swiss which was originally listed. And again, my camera was not at the ready when I made these tartlets over the weekend, but I couldn’t wait to share them with you.
It tastes as though you are enjoying mini quiches, although without the vegetables and bacon. I do think you’ll enjoy it for either a savory treat in the morning at brunch, or, as I did, for palette cleanser at a wine tasting party.
Key Things To Keep In Mind:
- Feel free to switch up the cheese to your liking.
- Make sure the butter is chilled and don’t slack on it as it is what makes the crust flaky.
- Be sure to roll the dough out to as thin as you can manage. Again, this creates a more flaky crust.
Oooh! I can smell the aromas from here.
I’m a sucker for anything with cooked cheese. Just printed your recipe (hope that’s OK).
Enjoy Shannon; you deserve your treat!
I LOVE JULIA CHILD! 🙂
She was a genius! DId you read her book “My Life in France”? Fabulous!
http://annawalker1992.blogspot.com/
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I know it can’t possibly be a half cup of Worcestershire. Maybe ½ tsp? Fontina sounds delicious and fragrant!
You are absolutely correct! My mistake, typo, and I thank you for bringing it to my attention. I have corrected the recipe. 1/2 teaspoon. Yes. 🙂
You’ve left out the eggs in the ingredient list–how many?
Thank you for pointing this out! One egg for the filling. That’s it! 🙂