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Serve as an elegant first course or as
a light entree for brunch or dinner. Recipe by Chef Rhys Lewis.
Cheese Tart with
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
8 large eggs
2 cups heavy cream
1 cup (4 ounces) Roth Käse Grand Cru Gruyère cheese
1/4 cup (about 2 ounces) crumbled BelGioioso Creamy Gorg cheese
1 (16-ounce) box phyllo dough
4 ounces clarified butter
1/8 cup extra-virgin olive oil
1/8 cup aged Modena balsamic vinegar
Turbinado sugar, to taste
12 ounces mixed baby salad greens
1/4 cup black walnuts
3 Gala apples, cored and finely sliced
Kosher salt and pepper, to taste
- For the tart, preheat the oven to 375ºF
- Combine the chopped herbs, eggs, and cream
in a mixing bowl. Blend until smooth. Stir in the cheeses. Season
to taste and refrigerate.
- Remove the phyllo dough from the packaging.
While it is still rolled up, trim a quarter inch off of each
end of the dough. Unroll the dough and cover with a towel to
- On a cutting board, spread flat one layer
of phyllo dough and brush with some of the clarified butter.
Top with a second layer of phyllo and butter. Continue until
four layers are completed. (Refrigerate remaining phyllo for
- Using a sharp knife, cut twelve 4-inch
phyllo squares and put each square into a standard-size muffin
tin, shaping into a cup. Fill the cups two-thirds full with the
- Bake until the phyllo is crisp and the
custard is set. When cool, carefully remove the tarts from the
muffin tins. Place one on each of 12 serving plates.
- For the salad, in a bowl, mix the oil,
vinegar and turbinado sugar for salad dressing. Blend well.
- Toss the greens, walnuts, and apple slices
with the dressing. Arrange a portion of salad beside each tart.
Season to taste and serve.
Makes 12 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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