Flamiche aux Trois Fromages

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

I first had this rich cheese tart at a simple country auberge in France some ten years ago, and its intense flavours have stayed in my mind to this day. The original recipe put Sainte-Maure goat’s cheese with Roquefort and Emmenthal but I find the English goat’s cheese, Golden Cross, a very worthy substitute. The cheeses are added to the pastry case separately rather than mixed together, so it’s rather like a mini cheeseboard in a tart! This does mean, of course, that everyone is giv