Tartelettes with Gruyère Cream Filling

Other, Quiches

Tartelettes à la foundue de Gruyère

I had long wanted to make savory tartelettes and was super excited to make these. I think I ended up like these even better than a normal quiche. Below are the récipes for the pâte brisée and for the cream filling.

 

Pâte Brisée

Adapted from Julia’s Kitchen Wisdom by Julia Child

Makes about 8-10 tartelette shells

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup cake flour
  • 1 teaspoon salt
  • 1 ½ sticks (6 ounces) chilled butter, diced
  • 4 tablespoons chilled vegetable shortening
  • ½ cup ice water

Directions:

  1. Drop the flours, salt, and butter into the bowl of a food processor. Pulse 5 or 6 times to break up the butter.
  2. Add the shortening, turn on the machine and immediately pour in the ice water, pulsing about 3 times. At this point, the dough should look like a mass of small lumps and it should just hold when you press a handful together. If it’s too dry, add a few more drops of water and pulse.
  3. Turn out the dough onto the counter and push blobs of dough with the heel of your hand in front of you. Gather the dough into a relatively smooth cake and wrap in plastic. Refrigerate for at least 2 hours.
  4. Preheat oven to 400F (204C).
  5. Cut the chilled dough in half and keep one half wrapped and in the refrigerator. On a lightly floured surface, roll the other one into a circular shape about 1/8 inch thick or less. Now, you have to cut out circles for the base of the tartelettes. My tartelette kit comes with a cutter that is the right size for the mold. You can either use a tartelette pan or a muffin pan. If you use a muffin pan, you can use a round cookie cutter that will cut a round to fit the muffin mold. Place the rounds of dough into the greased molds and press the dough in place. You can make a design on the rim if you like. Prick the bottom of the dough with a fork.
  6. Grease the shiny side of a piece of aluminum and tear smaller pieces to fit the tartelette molds. Press them lightly against the tartelette shells on the bottom and sides and pour in beans or pie weights so that the bottom doesn’t rise and the sides don’t collapse.
  7. Bake for 7 to 8 minutes in the lower-middle level of the preheated oven until the shells are set but still soft. Remove the foil and pie weights, prick the bottom again with a fork and return to the oven. Bake for about 2 or 3 minutes more until the pastry just begins to color.
  8. Let cool slightly and remove the shells from the molds.
  9. Repeat with the rest of the chilled dough.

 

Fondue au Gruyère

(Cream Filling with Gruyère Cheese)

Adapted from Mastering the Art of French Cooking by Julia Child

Ingredients:

  • 2 ½ tbsp butter
  • 3 tablespoons flour
  • 1 ½ cups boiling milk (or boiling light cream if you wish)
  • ½ tsp salt
  • Pepper, to taste
  • Nutmeg, to taste
  • Cayenne pepper, to taste
  • 1 egg yolk
  • 4 ounces grated Gruyère cheese
  • 2 tbsp butter

Directions:

  1. Cook the butter and flour slowly together in a 2-quart saucepan for 2 minutes without coloring. Off heat, beat in the boiling milk, then the seasonings. Boil, stirring, for 1 minute. The sauce should be very thick.
  2. Remove the sauce from the heat. Place the egg yolk in the center of the sauce and immediately beat vigorously with the wire whisk. Beat for a moment more to cool slightly. Beat in the cheese and finally the butter. Use immediately.

Tartelette de Gruyère

Assembling the Tartelettes

Ingredients:

  • Tartelette shells (recipe above)
  • Fondue au Gruyère filling (recipe above)

Directions:

  1. Preheat the oven to 450F (232C).
  2. Arrange the tartelette shells on an ungreased baking sheet.
  3. Spoon the filling into the center of the tartelette shells. You may top with some cheese and melted butter if you wish.
  4. Bake in the preheated oven for about 5 minutes or until the filling is lightly browned on top.

 

Comments: We all loved these tartelettes. The filling is smooth and creamy. It is not at all stiff like a quiche filling because it only has 1 egg yolk instead of 3 whole eggs. I love fondue and, as the name suggests, the filling is reminiscent of it. Next time, I think I will try a variation where you substitute ¼ cup of the milk with a mixture of ½ tablespoon butter, 1½ tablespoons shallots/green onions and ½ cup of dry white wine. Hope you love these tartelettes as much as I did.

I couldn't resist adding more pepper and nutmeg to this melty deliciousness.

I couldn’t resist adding more pepper and nutmeg to this melty deliciousness.

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