1 Preheat your oven to 390°F (200 °C) (gas mark 6/7).
2 Place your pastry base in your mold on parchment paper, then fill with dried haricot beans. For nearly 10 years now, ceramic balls or stainless steel ball strips have replaced our beans and lentils. Do a blind bake so the pastry doesn't puff up, and pre-cook at medium heat for 15 minutes.
3 Meanwhile, mix the eggs beaten like an omelette, the cream and the Cantal, then give it a good turn of the pepper mill.
4 Remove the pre-cooked tart from the oven, take out your beans and pour your Cantal mixture, then scatter your walnut pieces over the top.
5 Bake for 20 minutes at 390°F (200 °C) (gas mark 6/7) and enjoy this Cantal tart with friends on a winter evening.
The key is the blind bake before pouring the filling: 15 minutes at 200 °C with dried beans keeps the pastry crispy without it puffing up. The roasted walnuts bring textural contrast at the end of cooking. In Cantal itself, some versions replace the thick cream with whole milk, which is lighter. Here we stay rich, it's intentional: this is a dish for a winter evening with neighbors, not a light starter.
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