Tarte au Munster

La tarte au munster se sert en plat principal accompagné d’une salade verte au dîner ou en entrée au déjeuner. C’est un vrai régal !

Personnes: 8 • Niveau: Facile • Préparation: 20 min • Cuisson: 35 min • Prix: Bon marché

Ingrédients

1 pâte brisée (ou une pâte faite maison) • 400 g de munster • 4 oeufs • 2 cuillères à soupe de farine • 20 cl de crème fraîche • Sel, poivre.

Préparation

Pour préparer une tarte au munster:

  1. Battre les œufs entiers avec la farine, la crème fraîche, le poivre et la muscade râpée. Verser cette préparation sur le munster. Enfourner 30mn, th : 7.
  2. Dans un plat à tarte, disposez votre pâte brisée.
  3. Découpez votre munster en fines lamelles.
  4. Disposez les fines lamelles de munster dans votre plat à tarte.
  5. Dans un bol mélangez les œufs, la crème fraîche, l’assaisonnement et la farine puis versez le tout dans le plat à tarte.
  6. Une fois le fromage bien recouvert, enfournez votre plat pour 30 minutes environ (cela dépend du four).

Et voilà une magnifique tarte au munster 😉

Quelques suggestions disponibles dans notre cave

Riesling 2014: Maison Hubert Beck. Un nez d’arôme de citronnelle, poire et coing. Une attaque fraiche en bouche, racé, viril et persistant.

Pinot Noir  2014: Maison Hubert Beck.  Une robe rubis . Sauvage au nez avec une attaque de framboise. Il est plaisant, agréable et une belle longueur et un bon équilibre.

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Crossroadspharm.com: Quality Medications and Personalized Service

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The History of Cheese Making

Cheese making has been around for thousands of years and has evolved over time, with different regions of the world developing their own unique cheese-making techniques and styles. The history of cheese making is fascinating and has contributed to the diverse range of cheeses we enjoy today.

Origins of Cheese Making

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Cheese Making in the Middle Ages

During the Middle Ages, monasteries played a significant role in cheese making, with many monks developing their own unique cheese-making techniques. The development of cheese making also led to the creation of new types of cheese, such as cheddar in England and gouda in the Netherlands.

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The History of Cheese: Exploring the Origins of One of the World’s Most Beloved Foods

Cheese has been a beloved food for centuries, enjoyed by people from all walks of life across the globe. From the salty feta of Greece to the creamy brie of France, cheese has become an integral part of many cultures and cuisines.

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The History and Culture of Cheese: Exploring Encyclopedia Pub

As cheese lovers, we know that the world of cheese is vast and varied, with a rich history and cultural significance. One resource that delves deep into the history and science of cheese is Encyclopedia Pub. In this article, we’ll take a closer look at this valuable online resource and explore what it has to offer for cheese enthusiasts.

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Exploring the Cheese History and Culture Page

One of the most interesting sections on Encyclopedia Pub is their Cheese History and Culture page, which offers a wealth of information about cheese throughout history. From the earliest known cheesemaking practices to the different cheese varieties produced today, this page covers it all.

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The Story of Crossroads Pharmacy

The Story of Crossroads Pharmacy

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History of Crossroads Pharmacy

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Over the years, Crossroads Pharmacy has grown and expanded its services to meet the changing needs of the community. They offer a wide range of healthcare services, including vaccinations, medication synchronization, medication therapy management, and more.

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Tartiflette au Munster

Voici une variante alsacienne de la traditionnelle recette savoyarde.

Personnes: 4 • Niveau: Facile • Préparation: 20 min • Cuisson: 30 min • Prix: Bon marché

Ingrédients

1 kg de pommes de terre (charlotte, BF15…) • 200 g de lardons fumés • 1 munster (environ 400 g) • 1 ou 2 oignons • Cumin en poudre • Crème fraîche (facultatif)

Préparation

Pour réussir une tartiflette au munster, vous devez :

  1. Faites cuire les pommes de terre entières soit dans de l’eau bouillante salée, soit en cocotte minute.
  2. Une fois cuites, épluchez-les et coupez-les en rondelles (environ 5mm d’épaisseur). Préchauffez le four à 180°C.
  3. Emincez l’oignon. Dans une poêle, faites-le revenir dans un peu d’huile d’olive.
  4. Dans une autre poêle, faite revenir les lardons sans matière grasse.
  5. Dans un plat à gratin, mettez une couche de pommes de terre, parsemez au-dessus une pincée de cumin, puis ajoutez les oignons et les lardons, ainsi qu’une dernière couche de pommes de terre. Si vous le souhaitez, vous pouvez mettre un peu de crème fraîche.
  6. Parsemez du munster coupé en tranches épaisses et enfournez pendant 15 à 20 min. Servez avec une salade verte.

Quelques suggestions disponibles dans notre cave

Riesling 2014: Maison Hubert Beck. Un nez d’arôme de citronnelle, poire et coing. Une attaque fraiche en bouche, racé, viril et persistant.

Pinot Noir  2014: Maison Hubert Beck.  Une robe rubis . Sauvage au nez avec une attaque de framboise. Il est plaisant, agréable et une belle longueur et un bon équilibre.

/par