Once the cream thickens, add the grated Gruyere. Stir just until melted and remove from heat.
We test if it is salt (depending on the cheese) and add as much as we want and some pepper if desired.
Let the mixture cool.
Since we have good pastry thawed, cut it in half lengthwise to create two sheets.
Spread one piece of a layer of bechamel (cold) and leaving a margin around it.
Spread half the slices and poured the remaining bechamel, and then the remaining slices.
Brush with water all around another piece of foil and place on top by pressing with fingers to close the roll well.
Brush with egg and bake at 180oC until golden brown.
Tart with cheese, raisins and cinnamon
A recipe pretty easy, different and delicious!
For the dough:
2 1 / 2 cup. flour, all purpose
1 / 2 tsp salt
1 tsp sugar
1 cup. butter (cold, cut into pieces)
For the filling:
100 gr. sugar
200 gr. grated Gruyere cheese
200 gr. sour cream
100 gr. blond raisins
1 / 4 tsp cinnamon powder
Make the dough. Mix the flour, salt and sugar. Add cold butter and rub the mixture with your fingers until it becomes like little grains. Add water, stir and knead to form a mass. Wrap with a plastic membrane and leave the dough in the fridge for an hour.
With a rolling pin roll dough on a floured work surface to a thin circle. Put it in a round nonstick pan, cover with the foil and put on top dried beans. Bake for 15 minutes in the oven.
With a hand mixer beat eggs, sugar and cheese until you achieve a creamy texture. Add the cream, raisins, pepper and cinnamon and stir well.
Pour the filling on the tart. Put in back to the oven and bake for 25 minutes