Cheese Tart

for one large tart; makes about 5 or 6 servings


  • Pie dough for a large tart dish (I always buy the dough; I NEVER make it)
  • About 200 to 250 g of comté or gruyere, grated
  • 250 g of fresh cream
  • 4 eggs
  • Salt and pepper to taste
  • A big pinch of ground nutmeg

Roll out the dough (leave it a little thick) and place it in a floured or buttered tart dish. Poke the dough with a fork in a dozen or so places. Sprinkle the grated cheese evenly across the tart. Beat the eggs thoroughly, add the cream and beat some more. Mix in the salt, pepper and nutmeg, and pour this mixture over the cheese. Bake immediately in a pre-heated 200°C oven for about 40 minutes. It should have risen up a lot and be dark brown on top.

Serve immediately, with a hefty green salad along side.

Contributed by John Olsen. Eaten at VD1 in Schloss Lohrbach, Germany.