Torteau au Fromage
- 1 1/2 cups flour
- 1/2 cup butter
- 2 yolks
- 4 to 6 tablespoons water
- 2 tablespoons melted butter
- 1 1/4 cups cottage cheese, small dry curd, full fat
- 4 eggs, beaten
- 3/4 cup sugar
- 1 cup flour, sifted
- 1 teaspoon baking powder
- Pastry: Thoroughly butter 6 heat-proof soup bowls 2 to 3 inches deep and 6 inches in diameter.
- Place the flour and butter in a food processor and pulse to break the butter up into pea sized pieces.
- Add the yolks and 2 tablespoons of water and pulse to barely combine, adding the additional tablespoon of water if needed.
- Chill for 30 minutes.
- Roll the dough out to 1/8-inch thickness and line the buttered soup bowls, trimming any excess.
- Chill for 30 minutes then bake at 400 degrees F until pastry is set but not picking up any color, approximately 30 to 35 minutes.
- Filling: Mix the butter and cheese together in a food processor.
- Place the eggs and sugar in a bowl and place it over hot water and whisk until very light and fluffy.
- (If using an electric mixer there?s no need to put it over hot water.)
- Fold in the sifted flour and baking soda followed by the melted butter/cheese mixture.
- Pour the filling into the pastry-lined bowls, filling them to the top.
- Bake at 400 degrees F for 35 to 45 minutes or until well browned, puffed up and a skewer stuck in the center comes out clean.
- Traditionally the top should be very dark, almost black.
flour, butter, yolks, water, butter, cottage cheese, eggs, sugar, flour, baking powder
Taken from www.foodnetwork.com/recipes/torteau-au-fromage-recipe.html (may not work)