Cantal Cheese Recipes

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CANTAL CHEESE TART



Cantal Cheese Tart image

A green salad dressed with tangy red wine vinaigrette is the perfect accompaniment to this rich cheese custard tart from Le Temps des Vendanges.

Provided by Jerome Navarre

Yield Makes 8 servings

Number Of Ingredients 12

1 1/4 cups all purpose flour
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3 tablespoons (or more) ice water
1 tablespoon unsalted butter
1/2 cup chopped shallots (about 2 large)
1 1/4 cups heavy whipping cream
3 large eggs
1/8 teaspoon (scant) freshly ground black pepper
1/8 teaspoon (scant) freshly grated nutmeg
Pinch of salt
2 cups coarsely grated rindless Cantal cheese (about 7 ounces)

Steps:

  • Blend flour and salt in processor 5 seconds. Add butter and cut in, using on/ off turns, until very coarse meal forms. Add 3 tablespoons ice water. Blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill at least 1 hour and up to 1 day.
  • Roll out dough on lightly floured surface to 12- to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut off all but 1/2-inch overhang. Fold overhang in and press so that sides of dough rise 1/4 to 1/3 inch above rim of pan. Freeze crust 15 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Bake crust until pale golden, piercing with fork if crust bubbles, about 20 minutes. Reduce oven temperature to 350°F. Cool crust.
  • Melt butter in heavy medium skillet over medium heat. Add shallots. Sprinkle with salt and pepper. Sauté until soft and beginning to color, about 4 minutes. Spread shallots in crust. Whisk cream, eggs, pepper, nutmeg, and salt in medium bowl. Mix in cheese. Pour custard into crust. Bake until filling is set in center, 35 to 38 minutes. Transfer tart to rack and cool 15 to 30 minutes. Push up pan bottom, releasing tart. Serve tart warm or at room temperature.

CREPES WITH CANTAL CHEESE



Crepes with Cantal Cheese image

For a lunch that's universally pleasing, consider this grilled-cheese crepe. Cantal is a tangy, buttery cow's milk cheese from mountainous south-central France. It is preferred here, but any cheese that melts easily can be substituted. Serve with assorted condiments.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

1 thin slice of Cantal
Classic Crepes, preferably buckwheat
Butter

Steps:

  • Place a thin slice of Cantal on a large crepe, preferably buckwheat. Create a packet by folding sides around cheese. Cook, starting seam side down, in a saute pan over medium-low heat with just a touch of butter, until both sides are crisp and browned, about 2 minutes per side. Repeat to make more crepes. Serve immediately.

BAKED EGGS WITH CANTAL CHEESE



Baked Eggs with Cantal Cheese image

Categories     Cheese     Dairy     Egg     Herb     Breakfast     Brunch     Bake     New Year's Day     Ramekin     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Butter for greasing ramekins
6 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cream of tartar
3 oz coarsely grated Cantal cheese (1 cup)
6 tablespoons créme fraîche
1 tablespoon chopped fresh chives
Special Equipment
6 (8-oz) ramekins or a 13- by 9- by 2-inch baking dish

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Butter ramekins or baking dish.
  • Separate eggs, putting whites in a large bowl and carefully sliding whole, unbroken yolks into a small bowl of cold water.
  • Beat whites with salt, pepper, nutmeg, and cream of tartar using an electric mixer at medium-high speed until they just hold stiff peaks. Fold in 1/2 cup cheese gently but thoroughly, then divide mixture among ramekins or transfer to baking dish, smoothing top slightly (whites will stand above rims of ramekins). Make an indentation in center of whites in each ramekin or make 6 evenly spaced indentations if using baking dish. Carefully remove yolks from water 1 at a time with your fingers and put 1 yolk in each indentation.
  • Stir créme fraîche and spoon 1 tablespoon on top of each yolk, then sprinkle eggs with remaining cheese. Transfer ramekins (if using) to a large shallow baking pan.
  • Bake until whites are puffed and pale golden (yolks will jiggle slightly), 10 to 14 minutes. Sprinkle with chives and serve immediately.

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