(Tartelettes with Swiss Cheese Cream Filling and Wine Flavoring)
Adapted from Mastering the Art of French Cooking by Julia Child
I have previously posted the recipe for tartelettes with just the fondue au Gruyère. Here is a slight variation where some of the milk from the master recipe is replaced with wine. Though I had absolutely loved the original tartelettes, I think these were even better. The blend of Gruyère with wine is heaven on Earth. These will make great appetizers for a party or get-together or just a regular meal at home.
Yield: 8 tartelettes
- Prepared tartelettes shells (see Tartelettes with Gruyère Cream Filling)
- ½ tablespoon butter
- 1 ½ tablespoon s minced green onions
- ½ cup white wine
- 2 ½ tablespoons butter
- 3 tablespoons flour
- 1¼ cups boiling milk
- ½ teaspoon salt
- 1/8 teaspoon pepper
- Pinch of nutmeg
- Pinch of cayenne pepper
- 1 egg yolk
- 3½ ounces coarsely grated Gruyère cheese
- 2 tablespoons butter
- Preheat the oven to 450F (232C).
- Cook the green onions slowly with ½ tablespoon of butter in a small saucepan for a moment.
- Add the wine, raise the heat and boil down rapidly until the wine is reduced to ¼ cup.
- Cook 2½ tablespoons of butter and flour slowly together in a 2-quart saucepan for 2 minutes without coloring. Remove from heat and beat in the boiling milk and wine mixture with a wire whip. Then add the seasonings. Boil, stirring, for 1 minute and remove from heat. The sauce should be very thick.
- Place the egg yolk in the center of the sauce and immediately beat it vigorously in with the wire whip. Beat for a moment to cool slightly.
- Beat in the cheese and finally the remaining 2 tablespoons of butter. If not used immediately, cover the sauce with a piece of plastic wrap so that it touches and covers the surface.
- Arrange the prepared tartelette shells on a baking sheet. Fill each shell with the prepared fondue.
- Bake in the preheated oven for about 5 minutes or until the filling has browned on top.
Comments: The French have done it again with another piece of edible art. The cheesy, creamy deliciousness of these tartelettes cannot be described in mere words. You have to taste them to understand. There’s nothing too complex about this recipe. I do have a little tip for all my vegetarian friends out there. Gruyère is a very traditional, old-fashioned European cheese, meaning that they generally use animal rennet to make it. However, if you are living in the U.S., I can tell you that Trader Joe´s and Boar’s Head both have Gruyère that are vegetarian-friendly. No, they are not from Europe but they are still good. Though you could also use Emmental and/or Parmesan, I highly recommend Gruyère for its rich taste.