Savory cheese tart recipe, savory cheese tart makes for quick and easy weekday meals just served with a salad and a few pickles, a great way to finish off those leftover small chunks of cheese too!
Savory cheese tart has always been a go to recipe in the family when the cheese box is full of small chunks of cheese that we no longer are keen on eating, preferring to start new different ones.
Well just grind them, add some store-bought grated cheese if needed, I always keep a few packs of assorted grated cheese in my fridge, and make a cheese tart!
You can also make your cheese tart from scratch using assorted melting cheese, like cheddar, Monterey Jack, a few chunks of blue cheese or goat cheese, or you can make it with only one sort of cheese.
Cheese tart is made of grated cheese and a quick flan like for a quiche, flan is made with 3 eggs, 1/2 cup heavy cream, salt and pepper, some nutmeg.
I also like to add a few bacon strips to my cheese tart for a smoky added flavor.
Serve with a mixed green salad, maybe a few pickles and you’ve got the easiest quickest meal in about 45 minutes.
For this savory cheese tart, I use indifferently puff pastry or pie crust, whichever I have on hand, with a preference for pie crust, just make sure that your dough is not too sweet.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1 pastry sheet
1 tbsp. Dijon mustard
10 oz. (300 g.) shredded cheese
1/2 cup (120 ml) cream (doesn’t need to be heavy)
1/3 cup (75 g.) bacon strips
1 tsp black pepper
Pinch of nutmeg (optional)
1 pie mold 9 to 12 inches (23 to 30 cm)
Pre-heat your oven at 400°F (200°C), arrange the pastry sheet into your mold, brush the bottom with Dijon mustard, poke holes with a fork all around the surface
Into a medium bowl, add the eggs, cream, black pepper, pinch of nutmeg if using, beat with a fork to incorporate, add the cheese and bacon strips, toss together until well distributed
Pour into the pie mold, distribute evenly, into the oven for about for about 35 minutes or until the dough is cooked through and the cheese has turned a golden color on top
Enjoy lukewarm or cold with a mixed green salad
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