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Cheddar And Hazelnut Torte

10min.chef's picture
Ingredients
  Butter 1 Cup (16 tbs), softened
  Flour 2 Cup (32 tbs) (up to half whole wheat pastry flour)
  Hazelnuts 1 Cup (16 tbs), toasted and chopped
  Pecorino cheese/Parmesan cheese 2 Ounce, grated
  Eggs 2
  Creme fraiche/Sour cream 1⁄2 Cup (8 tbs)
  Freshly ground pepper 1 1⁄2 Teaspoon
  Sharp cheddar cheese 12 Ounce, coarsely grated
Directions

GETTING READY
1. Preheat over to 350°F.
2. Separate 1 egg, reserving about 1 tablespoon of the white.

MAKING
3. In a large mixing bowl, combine together the butter and flour to a soft dough.
4. Add nuts and pecorino; pat this mixture into 9-inch reversible tart mold.
5. Bake on a baking sheet at 350°F for about 20 minutes.
6. Remove, leaving the oven on; cool on rack upside down.
7. Combine yolk and remaining white with the other egg; beat gently.
8. Add crème fraiche, pepper, and 1/2 cup Cheddar; mix well.
9. Gently turn crust out of tin onto baking sheet and brush bottom and sides with remaining egg white.
10. Spoon in custard, smooth it out, sprinkle on remaining cheese, return to oven; bake for another 25 minutes until set and golden.

SERVING
11. Remove from oven and let it stand for about 10 minutes before cutting; cooling the pie makes the cutting much more neat.

TIP
Use a fork to prick the bottom of the piecrust to ensure air passes during cooking. This will make the filling firm and give a better taste to the dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
2

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