Cantal Cheese Tart

Ingredients

• 1.3 cups flour 
• 0.1 teaspoon pepper black freshly ground (scant)
• 7 ounces cheese grated
• 3 large eggs 
• 1.3 cups cup heavy whipping cream 
• 3 tablespoons water ()
• 0.1 teaspoon nutmeg freshly grated (scant)
• 1 pinch salt 
• 0.5 cup shallots chopped ( 2 large)
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• tart form

Directions

1. Blend flour and salt in processor 5seconds.
2. Add butter and cut in, using on/off turns, until very coarse meal forms.
3. Add 3 tablespoons ice water. Blend untilmoist clumps form, adding more water byteaspoonfuls if dough is dry. Gather doughinto ball; flatten into disk. Wrap in plastic.Chill at least 1 hour and up to 1 day.
4. Roll out dough on lightly flouredsurface to 12- to 13-inch round.
5. Transfer to9-inch-diameter tart pan with removablebottom.
6. Cut off all but 1/2-inch overhang.Fold overhang in and press so that sides ofdough rise 1/4 to 1/3 inch above rim of pan.Freeze crust 15 minutes.
7. Preheat oven to 375°F. Line crust withfoil; fill with dried beans or pie weights.
8. Bake crust until sides are set, about 25minutes.
9. Remove foil and beans.
10. Bake crustuntil pale golden, piercing with fork if crustbubbles, about 20 minutes. Reduce oventemperature to 350°F. Cool crust.
11. Melt butter in heavy mediumskillet over medium heat.
12. Add shallots.
13. Sprinkle with salt and pepper. Sautéuntil soft and beginning to color, about 4minutes.
14. Spread shallots in crust.
15. Whiskcream, eggs, pepper, nutmeg, and salt inmedium bowl.
16. Mix in cheese.
17. Pour custardinto crust.
18. Bake until filling is set in center,35 to 38 minutes.
19. Transfer tart to rack andcool 15 to 30 minutes. Push up pan bottom,releasing tart.
20. Serve tart warm or at roomtemperature.
21. Cantal is a semi-firmcheese with a slight grassy flavor whenaged. English farmhouse cheddar or sharpwhite cheddar are fine substitutes.
22. Bon Appétit