Tart with Époisses

Tart with Époisses


For the tart crust:

250g of flour

125 g of cold butter

1 egg

5 g of salt

5 cl of water

For the filling:

250 g Époisses

50 cl of heavy cream

3 eggs

1 apple

100 g of ham

1 pinch of nutmeg

Salt and freshly ground pepper to taste.


For the tart crust:

Sift the flour and seasoning together to combine.  Add the dry ingredients to a large bowl and form a well in the middle. In the well you’ve created, add the cold butter and begin to work with your fingertips. Add the yolk of one egg and the water and knead until a smooth dough forms.

Shape the dough into a ball, wrap with plastic wrap and refrigerate for 1 hour.

For the filling:

Wash, core and cut the apple into pieces, leaving the skin on.

Cut the Époisses and ham into chunks.

In a separate bowl, crack the eggs and whisk with a fork until combined. Add the cream, nutmeg, salt and pepper and mix well.

Preheat the oven to 180°C.

Butter a pie dish. Roll out your dough and add to the pie dish. Cut the edges of the dough and prick with a fork. Evenly arrange the pieces of apple, ham and Époisses to the crust and pour over the egg and cream mixture. Bake for 30 minutes.

Unmold the tart and place on a cooling rack. Allow the tart to cool for 5 minutes and cut into pieces.

Serve immediately with a mesclun salad.