How To Make Taleggio Tart with Walnut Pastry
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Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup walnuts, finely chopped
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 8 oz Taleggio cheese, rind removed and cubed
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh thyme leaves, for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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In a food processor, combine the flour, walnuts, and salt. Pulse until the walnuts are finely ground.
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Add the cold butter and pulse until the mixture resembles coarse crumbs.
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Gradually add the ice water, a tablespoon at a time, and pulse until the dough starts to come together.
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Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
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In a bowl, whisk together the eggs and heavy cream. Season with salt and pepper.
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Sprinkle the Taleggio cheese and Parmesan cheese over the tart crust. Pour the egg mixture over the cheese.
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Bake in the preheated oven for 30-35 minutes, or until the tart is golden brown and set in the center.
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Remove from the oven and let cool for a few minutes. Garnish with fresh thyme leaves before serving.
Nutrition
- Calories : 472kcal
- Total Fat : 34g
- Saturated Fat : 16g
- Cholesterol : 199mg
- Sodium : 421mg
- Total Carbohydrates : 30g
- Dietary Fiber : 2g
- Sugar : 1g
- Protein : 12g
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