The Beaufort Tart: A Savoyard Delight
The Beaufort tart is a Savoyard specialty that highlights the region’s emblematic cheese: Beaufort. This cooked pressed cheese, often nicknamed “the king of Savoy cheeses,” is appreciated for its rich aroma and melting texture. The Beaufort tart is a tasty and comforting way to enjoy this local product.
The preparation of this tart starts with a shortcrust or sablé dough, which serves as a crispy base. Once the dough is rolled out in a mold, it is filled with a creamy mixture made from fresh cream, grated Beaufort cheese, eggs, and often a bit of milk to achieve a creamy texture. Some also add ingredients such as caramelized onions, bacon bits, or vegetables to enhance the flavors.
After baking in the oven, the Beaufort tart presents a golden crust with a melting and fragrant filling. Fresh from the oven, it releases an irresistible aroma inviting to taste. Served hot or warm, this tart is perfect for a convivial meal, accompanied by a green salad to bring a touch of freshness.
The Beaufort tart perfectly embodies the richness of Savoyard gastronomy, combining simplicity and authentic flavors. Whether in winter by the fireside or during a family meal, it warms the heart and delights the taste buds of cheese lovers.
Ingredients (6 people):
for the dough:
- 125 g butter
- 250 g flour
- 3/4 of a glass of water
for the filling:
- 500 g Beaufort in thin slices
- 15 g flour
- 1/4 liter fresh cream
- 1 glass of milk
- 2 slices mountain ham
- 3 eggs: yolks, and whites beaten stiff
- salt, pepper, nutmeg, 3/4 of a glass of water
Recipe:
- Prepare a shortcrust dough, roll it out with a rolling pin. Line a well-buttered tart pan and prick the bottom with a fork’s teeth.
- Whisk the fresh cream with the egg yolks and milk.
- Add the beaten egg whites and mix gently.
- Season with pepper, salt, and nutmeg, then add the Beaufort.
- Pour the cheese preparation onto the dough after placing thin slices of Savoy ham on it.
- Bake in the oven at thermostat 6 for 40 minutes. Serve after baking.
Recommended wine: a white Savoie Chignin
