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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.
- 2/3 cup flour
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter chilled
- 3-4 tablespoons cold water
- 2/3 cup heavy cream
- 1/2 teaspoons Worcestershire sauce
- 5-6 drops hot sauce
- 6-8 ounces fontina cheese 1/4 inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 425 degrees.
- To make the tart shell (pastry), mix flour, sugar, salt together. Cut in butter until it resembles corn meal (my time saver trick is to use a food processor – less than 2 minutes your dough is evenly mixed and ready to be rolled out). Add the water. Roll dough into a ball and flatten into a disc. Wrap in plastic wrap. Chill for 30 minutes.
- Roll out the dough on a floured cutting board. Roll as thin as possible, keeping it even. Using one tart pan: Prepare your tart pan and place dough gently inside, letting the dough go above the edges about 1/2 inch. Neatly pinch the edge around the entire tart. Using muffin tins (this recipe makes 12 tartlets): Cut out circles and place in each muffin container so that the dough comes half way up the sides.
- Set aside the dough.
- Mix together the heavy cream, egg, Worcestershire sauce, hot sauce, salt and pepper. Whisk until all ingredients are mixed together.
- Place the cubes of fontina on the bottom of the prepared crust that it is full (one layer only).
- Pour the heavy cream mixture over the top of the cheese just until it is just about to go over the crust, but not quite.
- Place in the oven – 30 minutes for one 9 inch tart dish, or 20 minutes for tartlets. Remove when cheese mixture is just barely golden brown.
- Cool for 5 to 15 minutes. Enjoy!