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Leelanau Cheese Tart

1 short crust pastry (about 12 oz.) for a 10 inch pie or your favorite pastry
6 oz. Parmesan cheese, grated
8 oz. Raclette cheese, grated or thinly sliced
2 eggs, separated
3 tablespoons flour
1 cup milk
1cup half-and-half or sour cream
Pinch salt and black pepper
Pinch Nutmeg

Preheat oven to 375 ͦ.  Press the pastry into the bottom and up the sides of 10 inch pie plate.   Prick the bottom and sides of crust with folk.  Cover bottom with Parmesan and Raclette cheeses.

In medium bowl, combine egg yolks, flour, milk, half-and-half, salt, pepper and nutmeg.  In separate small bowl, beat egg whites until firm.  Fold egg whites into milk mixture and pour over cheeses. Bake for 30 to 40 minutes; insert a knife in center until it comes out clean.  Serve immediately.  Makes 8 servings.  Note: Store bought pie crusts also usable.

From Anne Hoyt of Leelanau Cheese

401 calories (63% from fat), 28 grams fat (14 grams sat. fat) 16 grams carbohydrates, 21 grams protein, 625 mg sodium, 114 mg cholesterol, 615 mg calcium, 1 gram fiber.

Short-Crust Pastry

1 ½ cups sifted, unbleached all-purpose flour
½ teaspoon salt
8 tablespoon chilled unsalted butter, cut into pieces
3 to 4 tablespoon ice water

In large bowl, combine flour and salt.  Using the tips of your fingers, squeeze the butter pieces and flour together until mixture forms pea-sized pieces.  Add water one tablespoon at a time, mixing with your fingers until mixture forms larger clumps of dough.  Gather lumps into a ball.  Roll out pastry to fil pie plate.

Adapted from “The making of a Cook” by Madeliene Kamman (William Morrow, $40)

Printable Recipes (adobe pdf)