Cheese and quince tart

Cheese and quince tart

Total: 40 Min. | Active: 15 Min.
vegetarian
Nutritional value / person: 626 kcal
, Fat: 41 g
, Carbohydrate: 34 g
, Protein: 27 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tart

1 spelt pastry dough, rolled into a circle (approx. 32 cm Ø)
1 quince (approx. 300 g)
250 g grated Gruyère
1 tbsp Maizena cornflour
2 dl milk
2 eggs
¼ tsp nutmeg
¼ tsp salt
a little pepper
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Utensils

One tart tin (approx. 26 cm in diameter)

How it's done

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Tart

Place the baking paper and pastry in the tin, firmly prick the base with a fork. Rub the quince clean with a towel, peel, quarter, core and grate coarsely into a bowl. Mix in the cheese and all the remaining ingredients. Spread the mixture over the base of the tart.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, remove from the tin and serve hot.

Good to know
Serve with: Salad
Note: Use coarsely grated apple or pear instead of quince.

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