Rillons tart from Touraine

The quintessential Touraine quiche: golden rillons, a generous cream filling and, for the adventurous, a few rounds of Sainte-Maure. A tart that needs no further commentary.

For 6 people

Preparation 20 min

Baking 45 min

Ingredients

• 1 shortcrust pastry

• 350 g rillons

• 1 onion, thinly sliced

• 3 eggs

• 20 cl thick crème fraîche

• 10 cl milk

• 100 g Sainte-Maure de Touraine (optional)

• Pepper, nutmeg

Preparation

1. Preheat the oven to 200 °C. Line the tin with the pastry and prick the base.

2. Blind bake for 10 minutes, under baking paper and baking beans.

3. Cut the rillons into cubes and fry them dry with the onion, about 7 minutes. Drain.

4. Beat the eggs with the cream and milk. Season with pepper and nutmeg. Do not add salt: the rillons take care of that.

5. Spread the rillons over the pastry, add the Sainte-Maure in rounds, and pour in the mixture.

6. Lower the oven to 180 °C and bake for 35 minutes, until the tart is golden and set.

7. Let it cool for 10 minutes before unmolding.

Tips

• Serve warm, with a green salad dressed with plenty of vinegar.

• A dry Vouvray or a Chinon goes wonderfully with it.

• Rillons from the day before a bit dry? Fry them for a shorter time.