Barquette Jambon Fromage Turkey and cheese tart
A shortcrust tart filled with diced turkey and emmental set in an egg and cream custard.
Serves 4 · 40 min
Per portion (238 g)
| Calories | 629 kcal |
|---|---|
| Protein | 31.4 g |
| Carbohydrates | 28.9 g |
| Fat | 42.6 g |
| Saturated fat | 26.5 g |
| Sugars | 3.8 g |
| Fibre | 1.3 g |
| Sodium | 1588.4 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 1 roll shortcrust pastry
- 200 g, diced turkey slices
- 150 g grated emmental
- 3 eggs
- 20 cl crème fraîche
- 10 cl whole milk
- to taste black pepper
Method
- Press the pastry into the tin, trim the edge and prick the base with a fork so it does not bubble up.
- Scatter the diced turkey and the emmental evenly over the base.
- Whisk the eggs, crème fraîche and milk with salt and pepper, and pour it over slowly so it settles between the pieces.
- Bake at 180 °C for about 30 minutes, until the centre no longer wobbles and the top is golden. Let it rest before slicing.