Guiche

Cheese Tart

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Make your pâté feuilletée. Butter a flat mould and put in the batter. Cook it in a hot oven for about twenty minutes and remove it.

Mix and beat well the following mixture: grated cheese, preferably Gruyère, not quite a quarter of a pound, one beaten egg, a tumbler of cream; put this mixture in your tart and cook about a quarter of an hour, till the cream is set and golden. You can, if you like, add a few pieces of bacon chopped fine.