Savory Gruyère Cream and Radicchio Tart
Category: Savory Tarts
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 100g |
| Cold water | 70g |
| Fine salt | Pinch |
| All-purpose flour | 200g |
| Ground nutmeg | To taste |
| Gruyère cheese | 250g |
| Black pepper | To taste |
| Salt | To taste |
| White wine | 30g |
| Radicchio | 300g |
| Butter (for cooking) | 90g |
| Whole milk | 700ml |
| All-purpose flour (for sauce) | 100g |
| Egg | 1 |
Instructions:
Step 1: Preparing the Pastry Base
Begin by preparing the shortcrust pastry for your tart. In a food processor, combine the sifted flour and cold butter, cut into small cubes. Pulse until the mixture forms a sandy texture. Gradually add the cold water, a little at a time, and pulse until the dough starts to come together. Remove the dough, knead briefly to form a smooth ball, and wrap it in plastic wrap. Let the dough rest in the fridge for at least 40 minutes.
Step 2: Making the Gruyère Cream Filling
While the dough is chilling, prepare the Gruyère cream filling. In a saucepan, heat the milk over low heat, adding a pinch of grated nutmeg. In a separate pan, melt 70g of butter over medium heat. Gradually whisk in the sifted flour to make a roux. Cook the roux for a couple of minutes, stirring constantly to avoid lumps. Slowly add the warm milk to the roux, stirring continuously with a wooden spoon until the mixture thickens. Once thickened, remove from heat and stir in the grated Gruyère cheese. Continue stirring until the cheese is fully melted and the mixture is smooth. Set the Gruyère cream filling aside to cool slightly.
Step 3: Preparing the Radicchio
In a non-stick skillet, melt the remaining 90g of butter over medium heat. Add the radicchio, cut into julienne strips, and season with salt and pepper. Sauté the radicchio until the liquid has evaporated and the radicchio has softened. Once cooked, stir the radicchio into the prepared Gruyère cream, ensuring it is well incorporated.
Step 4: Assembling the Tart
Preheat your oven to 180°C (350°F) and line a 22-24 cm round tart pan with parchment paper, which has been lightly dampened to prevent it from burning. Roll out the chilled pastry dough on a lightly floured surface to about 3mm thickness. Carefully place the dough into the tart pan, trimming off any excess and lightly pricking the base with a fork.
Step 5: Filling and Baking
Pour the Gruyère and radicchio mixture into the prepared pastry shell. Using leftover dough, create thin strips to form a lattice pattern on top of the tart, crisscrossing them over the filling. Roll two strips into small coils and place them around the edge of the tart to form a raised border.
In a small bowl, whisk the egg and brush it over the lattice and edges of the pastry for a golden finish. Bake the tart in the preheated oven for 40-45 minutes, or until the pastry is golden and the filling is set.
Step 6: Serving
Once baked, allow the savory Gruyère and radicchio tart to cool slightly before slicing. Serve warm or at room temperature. Enjoy your delicious, rich, and savory tart as a perfect appetizer or light meal!
Tips:
- If you don’t have Gruyère cheese, you can substitute it with another type of melting cheese like Emmental or Comté.
- For an added depth of flavor, you could consider adding a few sautéed onions to the filling.
This savory tart combines the earthy bitterness of radicchio with the creamy richness of Gruyère, making it a flavorful treat for any occasion. Whether served as a main dish with a side salad or as an appetizer at your next gathering, this dish is sure to impress!
