Gastronomie : tarte soufflée au fromage

MORE INFO https://www.france.tv/france-3/meteo-... In Marseille, with spring just a few days away, we inevitably start thinking about lighter dishes. With this in mind, Dominique, our chef of the day, serves you a sheep's cheese soufflé tart accompanied by a mesclun salad. Ingredients: Egg Brousse du Rove cheese Flour Butter Milk Salt Nutmeg Recipe: 1. For the shortcrust pastry: Mix the flour with softened butter and an egg. Add salt. Stir in water to form a smooth dough. Let rest in the refrigerator. Roll out the dough. Place it in the pan and prick it with a fork. 2. For the soufflé mixture: Melt the butter. Add the flour. Add the milk in batches. Mix the mixture with the Brousse du Rove cheese. 3. Add the egg yolks, salt, and nutmeg. Beat the egg whites until stiff peaks form. Mix them into the batter. Pour into the tart shell. Bake for 30 minutes at 200°C. Chef: Dominique Frérard FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte