Gourmet Époisses Tarte Flambée
- 🧀 1 round of Époisses de Bourgogne AOP Cheese, 250g
- 🍞 2 sheets of puff pastry, 500-550g total
- 🍏 1 medium apple
- 🍠 1 medium red beetroot, shredded
- 🧂 1/2 teaspoon salt
- 🌶️ 1/2 teaspoon ground black pepper
- 🧀 150g fromage blanc, quark
- 🥛 150g crème aigre, sour cream
- 🌰 1/4 teaspoon freshly grated nutmeg
- 🌿 1 teaspoon Herbes de Provence
- 🥃 30-50 ml Calvados
This gourmet twist on the traditional Alsatian Tarte Flambée features rich Époisses de Bourgogne cheese, sweet apple, vibrant beetroot, and is perfect as an appetizer or light main course.
Indulge in this gourmet twist on the traditional Alsatian Tarte Flambée. Featuring the rich and creamy Époisses de Bourgogne cheese, complemented by sweet apple and vibrant beetroot, this dish is both visually stunning and deliciously aromatic. A perfect choice as an appetizer or a light main course, served alongside a fresh salad.
Ingredients
🧀 1 round of Époisses de Bourgogne AOP Cheese, Fromages Germain 250g
🍞 2 sheets of puff pastry, 500-550g total
🍏 1 medium apple
🍠 1 medium red beetroot, shredded
🧂 1/2 teaspoon salt
🌶️ 1/2 teaspoon ground black pepper
🧀 150g fromage blanc, quark
🥛 150g crème aigre, sour cream
🌰 1/4 teaspoon freshly grated nutmeg
🌿 1 teaspoon Herbes de Provence
🥃 30-50 ml Calvados
Instructions
1- Preheat your oven:
- Set oven to 250°C (482°F).
2- Prepare the Apple:
- Peel and core the apple.
- Slice into thin crescent shapes.
3- Mix the Cheese Base:
- In a small mixing bowl, combine fromage blanc and sour cream.
- Season with salt, pepper, and freshly grated nutmeg.
- Stir until smooth.
4- Slice the Époisses:
- Cut a wedge from the cheese.
- Slice horizontally into thinner pieces.
- Divide into small chunks.
5- Assemble the Tarte:
- Roll out one pastry sheet on a baking tray lined with parchment paper.
- Spread the cream mixture evenly across the pastry, leaving a small border.
6- Top the Base:
- Distribute apple slices over the cream.
- Scatter shredded beetroot.
- Layer the Époisses cheese pieces on top.
7- Finishing Touches:
- Sprinkle Herbes de Provence over the entire tart.
8- Bake:
- Place in the oven and bake for 6 to 8 minutes.
- Pastry should be golden and cheese melted and bubbly.
9- Flambé:
- Carefully drizzle Calvados over the hot tarte flambée.
- Ignite to flambé, adding a delightful apple brandy aroma.
10- Serve:
- Cut into portions and serve immediately.
- Ideally with a mixed salad.
Prep Time: 15-20 minutes
Cook Time: 6-8 minutes
Total Time: 21-28 minutes
Servings: 4-6
Equipment:
- Cutting board
- Chef's knife
- Vegetable peeler
- Mixing bowls
- Spoon
- Nutmeg grinder
- Baking tray
- Parchment paper
- Fork
Cooking Tips
- Flambé Safely: Ensure safety when lighting the Calvados; keep a fire extinguisher nearby.
- Herbes de Provence: Enhances flavor when scattered liberally.
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YouTube channel - Cactus Lëtzebuerg: https://www.youtube.com/@CactusL%C3%ABtzebuerg
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