Tart of Brie a l'Ancienne
Cuisine: French
Author: Epicurus.com Kitchens
  • 6 ounces plain shortcrust pastry
  • 4 ounces Brie (weighed without rind)
  • 3/4 pint double cream
  • 1 teaspoon saffron strands
  • 1/2 teaspoon ground mace or nutmeg
  • 1 teaspoon light soft brown sugar
  • salt and freshly ground black pepper
  • 3 eggs, plus 2 egg yolks
  • 1/2 Cup chopped bacon, cooked but not crisp
  1. Line a shallow 9 inch tart tin with the pastry and pre-bake or bake blind.
  2. Preheat the oven to 425 degrees F (220 degrees C) Gas 7.
  3. Chop the cheese into small chunks and place in a small oven-proof bowl and cover with half the cream.
  4. Put the Brie and cream into the oven for 10 minutes to melt. Remove from the oven and reduce the oven temperature to 350 degrees F (180 degrees C) Gas 4.
  5. Meanwhile, warm the remaining cream in a pan, remove from the heat, add the saffron and leave to infuse for a few minutes.
  6. Place the melted Brie and cream in a food processor and blend until well mixed. Pour into a bowl and add the saffron, cream, mace or nutmeg, sugar and salt and pepper.
  7. In a separate large bowl, lightly beat the eggs and egg yolks, add the cream/cheese mixture and mix well, making sure the eggs and cream are well blended.
  8. Spread chopped bacon around the prebaked crust.
  9. Pour into the prebaked pastry case and bake in the oven for 30 minutes or until the filling is set and has risen up in a puffy golden splendor.
  10. Serve warm or cold with a mixed green or tomato salad.
Long before someone in Alsace-Lorraine determined that they could add ham or bacon to this recipe, it served as the ancient equivalent of today's Quiche Lorraine. And real men (Les Chevaliers de Lorraine) ate this.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/tart-of-brie-a-lancienne/3169/