bohemianwanderer – Imagine enjoying a cheeseboard in tart form—rich, satisfying, and perfect as a main course. This dolcelatte tart combines sweet, tangy cheese with a crisp, flaky pastry base. To balance the richness, caramelized shallots and toasted pine nuts add nuttiness and herbaceous notes. Serving it with a sharp, fruity salad completes the dish beautifully.
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Start by preheating your oven to 190°C (170°C fan)/375°F/gas 5. Line a 23cm springform tin with ready-rolled shortcrust pastry. Use your fingertips to press the pastry into every corner and up the sides. Trim any excess pastry and patch any gaps with trimmed bits. Cover the pastry with baking paper and fill with baking beans (or rice/lentils if you don’t have baking beans). Blind bake for 15 minutes. Remove the beans and paper, then bake for another 10 minutes until golden. Let the crust cool.
While the crust bakes, heat five tablespoons of extra-virgin olive oil in a large frying pan over medium heat. Add 400g thinly sliced banana shallots, six minced garlic cloves, and the leaves from eight thyme sprigs. Sauté gently for 15 minutes, stirring often until the shallots caramelize and develop a sweet, golden color. Drain the oil into a heatproof bowl but reserve it for later.
Add two tablespoons of the sautéed shallots to the reserved oil. Transfer the rest of the shallots to a large mixing bowl. Crumble in 300g dolcelatte, then add 150g full-fat cream cheese and 100ml full-fat crème fraîche. Season with a pinch of fine sea salt and plenty of black pepper. Whisk the mixture until smooth and creamy.
Pour the cheese filling evenly into the cooled pastry shell. Smooth the surface with a spatula, then bake for 45 minutes. The top should develop a light golden crust. Once baked, remove the tart and let it cool for 30 minutes to set properly.
Finishing Touches: Sage, Pine Nuts, and Serving Suggestions
Just before serving, prepare the flavorful topping to elevate your tart. Warm the reserved oil and shallots in a small frying pan over medium heat. When the oil bubbles gently, stir in 1½ tablespoons of pine nuts, 14 fresh sage leaves, and a pinch of salt. Cook until the sage turns a vibrant emerald green and the pine nuts toast lightly. This fragrant topping adds texture and brightness.
Pour the sage and pine nut mixture evenly over the tart’s surface. Then, cut the tart into four to six slices for easy serving. This tart pairs wonderfully with a sharp pear and mixed-leaf salad dressed in cider vinegar and honey. Additionally, the acidity of the salad cuts through the creamy richness of the tart.
Overall, this dolcelatte tart recipe balances rich cheese, flaky pastry, and fresh herbs perfectly. Moreover, it offers a delightful twist on a classic cheeseboard, making it a satisfying main dish or elegant starter. With simple ingredients and straightforward steps, it’s also accessible for home cooks aiming to impress.
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Try this tart for your next dinner and enjoy the blend of creamy, nutty, and herbal flavors. The combination of textures and tastes creates a memorable dining experience. Whether for a casual meal or special occasion, this dish brings both comfort and sophistication to your table.
