Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 1 egg (s), size M
• 125 g butter, cold
• 2 tablespoon water, cold
• 0.5 teaspoon ½ salt
• 1 pinch (s) sugar
• Fat for the shape

For the cream:

• 5 onion (s)
• 60 g flour
• some butter for frying
• 350 ml milk
• 200 g crème fraîche
• 2 egg (s)
• 200 g cheese, spicy your choice
• 100 g brie
• salt and pepper

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Instructions

1. For the shortcrust pastry base, knead all the ingredients well to form a smooth dough. If the dough sticks, add a little flour. If the dough is too firm, add 1 tablespoon of water. Shape the dough into a ball and put in cling film in the refrigerator for about 30 minutes.
2. During this time, the cheese cream can be prepared. To do this, grate the spicy cheese. Peel and finely chop the onions.
3. Then fry the onions in a little butter until translucent, then add the flour and sweat a little while stirring, gradually deglaze with the milk. Caution: Do not add the milk too quickly to prevent lumps from forming. Bring everything to the boil, then remove the saucepan from the heat and stir in the grated cheese, season with salt and pepper. Whisk the eggs with the creme fraîche and stir into the cheese cream.
4. Roll out the dough so that it fits into a 26-inch tart or springform pan and a 2 - 3 cm high edge can be formed. Grease the form, pour in the dough, then prick a few times with a fork and pour in the cheese cream. Then cut the brie into thin slices and place on top of the cheese cream.
5. Bake the tart at 200 ° C (top / bottom heat) on the middle shelf in the preheated oven for about 40 minutes. If it gets too dark, place a piece of aluminum foil on it for the last few minutes.
6. The tart tastes warm and cold.