Gruyère Cheese Gougère Tart | French Pastry
(0)
45 min
Under an hour
Sezamo
O tartă franțuzească spectaculoasă din aluat choux opărit, îmbogățită cu brânză Gruyère maturată și arome de cimbru. Are o crustă aurie crocantă și un interior incredibil de pufos și aerat.
Ingredients
Preparation method
Preparing the base and choux dough
Preheat the oven to 200°C and line a flat baking sheet with baking paper. Finely grate 150 g of Gruyère cheese and divide it: 120 g for the dough and 30 g for sprinkling on top.
In a medium saucepan, add 125 ml of still water, 125 ml of 3.5% whole milk, 80 g of 82% fat butter, 1 tsp of fine salt, and 1 tsp of ground black pepper. Place the saucepan over medium heat until the butter melts and the liquid comes to a gentle simmer.
Remove the saucepan from the heat and pour in 150 g of white wheat flour type 000 all at once. Stir vigorously with a spatula until the flour absorbs all the liquid. Return the saucepan to low heat for 1–2 minutes, stirring continuously, until the dough pulls away from the sides and forms a compact ball.
Chef's tip
For a perfectly airy and fluffy texture, do not open the oven door during the first 20 minutes of baking, allowing the steam to help the choux pastry rise spectacularly.
The Gougère tart is delicious served warm as a festive appetizer or alongside a crisp green salad with French dressing.
55 min
Under an hour
