Savory Cheese Tart (Printable)

Golden, flaky tart filled with rich cheese custard and a hint of herbs for elegant occasions.

# What You'll Need:

→ Tart Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 teaspoon salt
04 - 3 to 4 tablespoons cold water

→ Cheese Filling

05 - 1 cup grated Gruyère or Swiss cheese
06 - 3/4 cup grated Parmesan cheese
07 - 3 large eggs
08 - 3/4 cup heavy cream
09 - 1/2 cup whole milk
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon ground nutmeg
12 - 1 tablespoon chopped fresh chives (optional)

# How-To Steps:

01 - Preheat the oven to 375°F (190°C).
02 - In a mixing bowl, combine flour and salt. Rub in cold butter until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough just holds together.
03 - Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 20 minutes.
04 - On a floured surface, roll the dough out to fit a 9-inch tart pan. Press the dough evenly into the pan and trim excess edges. Dock the base with a fork.
05 - Line the crust with parchment paper and fill with pie weights. Bake for 12 minutes. Remove the weights and parchment, then bake for an additional 5 minutes until lightly golden.
06 - Reduce oven temperature to 350°F (175°C).
07 - In a bowl, whisk together eggs, heavy cream, and whole milk. Fold in Gruyère, Parmesan, black pepper, nutmeg, and fresh chives if using.
08 - Pour the filling into the pre-baked tart shell and bake for 20 to 25 minutes until the custard is set and the top is golden brown.
09 - Allow the tart to cool for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It looks restaurant-worthy but comes together faster than you'd expect, making you feel like the capable cook you are.
  • The combination of Gruyère and Parmesan creates a depth that tastes French and refined without any fussy technique.
  • It's equally at home on a weeknight dinner table or as the star of an elegant appetizer spread.
02 -
  • Do not skip chilling the dough; warm dough shrinks and toughens, and you'll lose that flaky texture you're after.
  • Watch the blind-baking step closely—undercooked crust will stay soggy, but overcooked will taste bitter.
  • The filling continues to set as it cools; pull it out when the center still has the tiniest wobble, not when it looks completely firm.
03 -
  • Make the dough a day ahead and keep it wrapped in the refrigerator; it's easier to roll and has even better texture.
  • If you don't have pie weights, dried beans work just as well and can be reused forever for blind-baking.
  • Adding a pinch of Dijon mustard to the bottom of the crust before filling adds subtle depth that no one quite names but everyone notices.

Go Back