Crottin Tart (Crottin de Chavignol)
This crottin tart is made of Crottin de Chavignol, one of France's most famous goat cheeses. Learn more about French goat cheese in this episode of Original Fare. Recipe courtesy Chef Jean-Marc Bourgeois, La Côte des Monts Damnés, Chavignol-Sancerre.
- 3 Crottin
- .05 KG Butter / 4 Tablespoons Butter
- .05 KG Flour / 1⁄4 Cup Flour
- .3 KG Heavy Cream / 3 1⁄4 Quarts of Heavy Cream 4 KG Eggs / 6 Eggs
- .005 KG Yellow Egg Powder
- 1 Puff Pastry Sheet fresh or store-bought
- Heat oven to 325 F.
- Cut the crottin in to small pieces
- Melt butter in a small sauce pan. Add the flour and whisk thoroughly. Cook for 2-3 minutes, whisking regularly, to make a white roux. Add the cream and bring to a boil over medium heat. Remove from heat, reserve.
- In a heatproof bowl, lightly beat the eggs. Add a ladle of the hot cream a little at a time to temper the eggs and then add the egg and cream mixture to the rest of the hot cream. Add the pieces of crottin, stir to combine.
- Roll out the pastry and fit into a tart shell. Pour the filling into the pastry and bake for approximately 1 hour until the middle is set.