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Baker-Pastry chef - Restaurateur

Herb and cheese tart

For 4 tarts of 18 cm diameter

Quick puff pastry

330 g	flour (13 % protein)
150 g	water
10 g	Malt extract
7 g	salt
330 g	Express Butter 82 % Fat - Sheet

Cut the Express butter in dices and put in the refrigerator.
Mix all the ingredients together for 2 to 3 minutes, then add the butter dices. Work for another minute, then chill in the fridge for 30 minutes.
Roll out the dough and give two double turns.
Let it rest for 30 minutes in the fridge, before giving the dough the two other double turns. Let it rest in the fridge for 1 hour.
Laminate to a thickness of 1.5 mm and use to line 4 tart moulds, letting a little pastry overlap the edges.
Cut the excess pastry away once the tart is filled.

Did you know ?

This special method produces a puff pastry that is perfect for using in savoury tarts. Inserting the fat directly in cubes when working the pastry results in improved resistance to humidity. This allows puff pastry, even when filled with a wet filling, to stay crisper for longer.

Herb filling

160 g	Pancetta
20 g	Liquid Clarified Butter 99,9 % fat
60 g	Chervil
30 g	Parlsey
5 g	chives

Brown the cubed pancetta in the liquid butter, add all the filling ingredients and cook gently with the lid on.
Leave to cool.

Yoghurt and cheese sauce

150 g	yoghurt
150 g	milk
150 g	egg yolks
50 g	eggs
250 g	Grated Cheese Grana Padano
1 g	salt
1 g	Pepper
1 g	nutmeg

Mix all ingredients together well.

Assembly

Arrange the herb filling in the pastry case.
Cover with the sauce.
Bake at 160 °C for 45 to 50 minutes with the vent open.