An elegant French style dish. Tart on shortcrust pastry with pores

French tart with pores it’s delicate shortbread Filled with a creamy egg-cream mass with the addition of baked, expressive pores. The whole emphasizes the aromatic Gruyère cheese. The dish is elegant and at the same time easy to prepare. Make them for the arrival of guests, they will certainly eat and ask to share the recipe.

Ingredients for shortbread:

• 200 g of wheat flour,
• 100 g of butter,
• 65 ml of water,
• half a teaspoon of salt.

Filling ingredients:

• 2 pores,
• 300 g cream 30 percent,
• 4 eggs,
• 50 g will be Gruyère,
• half a teaspoon of Provencal herbs,
• Salt and pepper,
• Frying oil.

Prepare the French bottom. Mix the flour with salt. Add cold cubed butter and rub with your fingers or mix until the consistency of small crumbs. Gradually, add cold water and knead until the dough starts sticking.

Form a ball, wrap in cling film and put in the fridge for a minimum of 20 minutes. After this time, roll out the dough in a tart form with a diameter of about 26 cm and put in the fridge for 10 minutes.

Make a stuffing during this time. Clean the pores, cut out the tips and chop in semi -slices. Heat the olive oil in a frying pan, put pores, season with salt and pepper. Fry a few minutes until they soften. Stir from time to time not to burn them. Set aside to cool.

Grate the Gruyère cheese. In a bowl, beat the eggs with cream. Season with salt, pepper and Provencal herbs. Add grated Gruyère cheese and fried pores, mix.

Take the dough out of the fridge, prick the bottom with a fork, cover with baking paper and a load pour (e.g. beans).

Bake at 190 ° C for 10 minutes, then remove the load and bake another 5 minutes.

Pour the egg and cream mass into the baked bottom and arrange the pores. Bake at 180 ° C for 30-35 minutes until the mass is cut and slightly browned.

Sources: Terazpoczy.pl