- 400g shortcrust pastry
- One Isigny Sainte-Mère Livarot
- One Isigny Sainte-Mère Pont L’Evêque
- Three eggs
- 100g fromage frais
- Butter for the tart dish
- Fine salt and freshly ground pepper
Preheat the over to 180%C (Mark 6)
Butter a 30cm (12 inch) tart dish and line it with shortcrust rolled out very thinly. Fill it with lentils or dried beans and bake it blind. While it is cooking, cut the rind off the Livarot and scrape the Isigny Sainte-Mère Pont L’Evêque then cut the two cheeses into fine slices. In a bowl, mix the eggs and the cheeses, then season to taste. Take the tart crust out of the oven, leave five minutes to cool off, take out the ballast and fill with the cheese mixture and bake for 30 minutes..
Serve warm with a green salad.