Chamoson Wine Tart Recipe

Instructions

1. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
2. In a bowl, combine all purpose flour and a pinch of salt.
3. Add cold diced unsalted butter to the flour and rub with fingertips until mixture resembles coarse crumbs.
4. Add cold water gradually and mix until dough forms a ball.
5. Wrap dough in plastic wrap and refrigerate for 30 minutes.
6. Roll out chilled dough on a floured surface to fit a 20 cm tart pan.
7. Place dough in tart pan and press evenly, trimming excess dough.
8. Prick the base of the dough with a fork to prevent bubbling.
9. Bake tart shell blind with baking weights or dried beans for 15 minutes.
10. Remove weights and bake for another 5 minutes until lightly golden.
11. In a bowl, whisk together eggs, heavy cream, dry white wine Chamoson, salt, and ground black pepper.
12. Sprinkle grated gruyere cheese evenly over the baked tart shell.
13. For the egg and wine mixture over the cheese in the tart shell.
14. Bake tart for 25 minutes or until filling is set and golden on top.
15. Remove tart from oven and let cool slightly before serving.