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Recipe · Rouergue
Flaune du Rouergue
Rouergue flaune, sheep's milk cheese tart
⏱ 75 minServes 8Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1shortcrust pastry
400 g (14 oz)sheep's milk recuite (fresh whey cheese)
3whole eggs
120 g (4 oz)superfine sugar
3 tbsporange blossom water
1lemon zest
1 pinchfleur de sel (flaky sea salt)
- 1 shortcrust pastry
- 400 g (14 oz) sheep's milk recuite (fresh whey cheese)
- 3 whole eggs
- 120 g (4 oz) superfine sugar
- 3 tbsp orange blossom water
- 1 lemon zest
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) on convection, line the tart pan with the pie dough and prick the base lightly with a fork.
- Mash the recuite with a fork in the bowl until smooth, then stir in the granulated sugar and pinch of fleur de sel.
- Whisk in the eggs one at a time until smooth, creamy and lump-free.
- Add the orange blossom water and finely grated lemon zest and whisk again.
- Pour into the crust and smooth with a spatula, without filling to the rim as it puffs slightly.
- Bake 40 min until golden and slightly puffed, then let cool completely before cutting.
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