Cheese Tart with Poached Eggs
Ingredients
- For the crust
- 400 grams frozen Puff pastry dough
- Pastry flour (for the work surface)
- Fat (for the tart pan)
- Legume (for blind baking)
- For the filling
- 30 grams Pastry flour
- 30 grams butter
- ½ l milk
- salt
- freshly ground peppers
- 2 egg yolks
- 60 grams grated Emmentaler cheese
- 1 bunch Cress
- 1 bunch Chives
- For poached eggs
- 6 eggs
- 4 Tbsps White vinegar
- Nutmeg
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
For the crust, thaw the puff pastry and roll out on a floured surface to size the tart pan. Place the dough in a greased tart pan, trim the crust, cover with parchment paper and top with baking beans. Bake for 25 minutes.
For the filling, heat the butter in a pan. Stir in the flour until combined. Stir in the milk until smooth and let cook for 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
Combine the egg yolk and cheese and stir into the sauce. Cut the cress and set aside a portion for garnish. Rinse the chives, shake dry and chop finely. Add the chives and cress to the egg yolk mixture. Remove the tart from the oven, remove the baking beans. Pour the filling into the crust and bake for another 10 minutes.
For the poached eggs, fill a pot with 2 liters (approximately 8 1/2 cups) of water with the vinegar and bring to a boil. Crack an egg into a ladle and slide it into the simmering water. Continue with the remaining eggs. Let the eggs simmer for 5 minutes on low heat. Lift out the eggs with a slotted spoon, drain well and place on the hot tart. Sprinkle with the reserved cress. Sprinkle with salt, pepper and nutmeg. Serve immediately.
