Cottage cheese tart with red berry compote, olive oil from the Vallée des Baux-de-Provence PDO

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Tarte au fromage blanc et compotée de fruits rouges, huile d’olive de la Vallée des Baux-de-Provence AOP
A PDO
Preparation
30 min
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Dessert Vegetarian Summer

Ingredients

A PDO
For 8 personnes
For the pastry:
  • 250g of flour
  • 75g of sugar
  • 1 egg
  • 2 tbsp olive oil from the Vallée des Baux-de-Provence PDO
  • 1 pinch of salt
For the filling:
  • 500g fromage blanc
  • 10 cl of crème fraîche
  • 3 eggs
  • 40g of cornflour
  • 135g of sugar
  • 1 sachet of vanilla sugar
  • 1 tablespoon of olive oil from the Vallée des Baux-de-Provence PDO
For the coulis:
  • 200g of raspberries, strawberries or a mix of red berries
  • 2 tablespoons of olive oil from the Vallée des Baux-de-Provence PDO
  • 3 tablespoons of caster sugar

Tip

We recommend using an intense-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use any of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.

Instructions

Preparing the dough:

  • Mix together the flour, sugar and salt. Add the olive oil, followed by the egg and 2 tablespoons of water, to form a firm dough.

  • Shape the dough into a ball, wrap it in cling film and leave it in the fridge for 1 hour.

  • Roll out the pastry and line an oiled springform tin with it. Prick the base with a fork. Set aside in a cool place.

Prepare the filling:

  • Separate the egg whites from the yolks.

  • In a bowl, mix together the fromage blanc, cream, egg yolks, cornflour, sugar, vanilla sugar and olive oil. Mix well.

  • Whisk the egg whites until stiff and fold them into the mixture. Pour the mixture over the pastry.

  • Bake in an oven preheated to 200°C for 40 minutes.

  • Leave to cool slightly, then turn out of the tin and leave to cool on a wire rack.

Preparing the red berries:

  • In a frying pan, sauté the red berries with the olive oil and sugar for 10 to 15 minutes, then leave to cool.

  • Spoon the red berry mixture onto the cold tart.

Tip

We recommend using an intense-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use any of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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