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Fontina Tart

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 1 large tart (4 small tartlets or 8 mini tarts as appetizers)
Author Simply Luxurious



  • 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!