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Belgium Tart with Bacon, Beer and Munster

Ingredients

For the tart shell

2 cups/255 g all-purpose/plain flour
Pinch of salt
½ cup/115 g butter, cut into cubes
⅔ cup/165 ml crème fraîche

For the filling

8 oz/225 g smoked bacon, chopped
2 tbsp butter
3 small yellow onions, sliced
2 garlic cloves, crushed and peeled
3 tbsp Belgian beer, such as chimay
8 oz/225 g munster cheese, broken into walnut-size pieces
¾ cup/180 ml crème fraîche
Salt and freshly cracked black pepper

Makes one 10 in/25cm tart


Method

To prepare the tart shell: Put the flour in a bowl with the salt. Add the butter and rub between your fingers to create a coarse meal. Place this mixture in the bowl of a food processor fitted with the blade attachment. Add the crème fraîche and pulse until the dough forms a ball. Stop immediately. (Do not overmix.) Remove the dough and slam it down on a lightly floured work surface ten or twelve times. (This will help prevent too much rising during the blind baking.) Wrap in plastic wrap/ cling film and chill for at least 1 hour. Rollout the chilled dough on a lightly floured surface to about ⅛ in/3 mm thick. Place the dough in a 10 in/25cm tart mould, pressing it into the corners and trimming any excess. Prick the bottom all over with a fork and chill for 15 minutes.


Preheat the oven to 350°F/180°C/gas 4, Line the inside of the tart shell with parchment/baking paper and fill with pie weights, Blind bake the shell for 15 minutes, Remove the weights and parchment/baking paper and continue baking for 2 to 3 minutes longer, until the crust is no longer wet. (If the dough puffs up a bit, flatten it down with a metal spatula,)


To prepare the filling: In a large sauté pan, cook the bacon over medium heat until crisp, Discard the fat and set aside the bacon, Add the butter and onions to the pan, Sweat the onions over low heat for about 15 minutes, or until translucent and just starting to turn golden, Add the garlic, cook for a minute or so, and then add the beer, half of the Munster, and the crème fraîche, Simmer for 3 minutes, Season with plenty of salt and pepper, Scatter the bacon evenly in the prepared tart shell. Pour the beer-Munster mixture over the bacon, and top with the remaining Munster, Bake for 35 to 40 minutes or until golden brown, Let cool for 10 minutes before carefully removing from the pan, Serve warm or at room temperature.

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