LE PAYS DES SENTIERS DE L'IMAGINAIRE
Carladez Tomme cheese tart
Acabatz d'entrar! * or "Welcome to Carladez"
Autumnal tasting of Tomme cheese tart
Sunday 4 October, 2009 in Raulhac in Carladez (15)
The traditional recipe for Tomme cheese tart
Ingredients :
- 500 g of Tomme cheese, well drained but not too dry
- 5 to 6 spoonfuls of caster sugar
- 1 sachet of vanilla sugar
- 5 eggs
Preparation :
Make a shortcrust pastry as for other tarts.
While the pastry is resting, prepare the Tomme cheese.
Break it with a fork (never with a mincer!)
Break the eggs and separate the white.
Whisk the whites until they form peaks and beat the yolks well.
Pour the white and yolks on the crushed Tomme cheese and add 5 to 6 soupspoons of sugar and the sachet of vanilla sugar. Mix everything.
After putting the pastry in a tart mould, pour in the mixture.
Cook in the preheated oven (preferably a wood oven).
The tart is cooked when it turns golden.
You can sprinkle the tart with sugar when serving.
Autumnal tasting of Tomme cheese tart
Sunday 4 October, 2009
http://acabatz.entrar.free.fr
Acabatz d'entrar! *
* or "Welcome to Carladez"
Autumnal tasting of Tomme cheese tart
Tomme cheese tart, the traditional speciality, has always accompanied small and big meals.
The inhabitants of Raulhac, in the heart of Carladez invite you to be their special guest for a weekend to share their pastry-cooking know-how and their intense artistic passion.
All day, in the lanes and squares in the town of Raulhac, in the town homes or traditional buildings, an itinerary of tasting and demonstrations will lead you to the pastrycook and the market of flavours.
You can see how Tomme cheese tart is made, starting with the Salers cows at the agricultural fair open this day...,
going on to the preparation secrets revealed by the pastrycooks of Raulhac.
Tomme cheese tart according to the housewives of Raulhac
Did you know?
Traditionally, small prune tarts are bought with a Tomme cheese tart for the palate of those who prefer the taste of autumn fruit.
To make Tomme cheese tart, the Raulhac housewives curdle the milk still tepid from the cow.
After several hours draining, they prepare the famous filling, of which they have the secret, by adding sugar and eggs. They then put the filling on the home-made shortcrust pastry and put the tart in a very hot oven.
The tart is ready when it is well caramelized... Tomme cheese tart of Raulhac in Carladez is very colourful!
Site planOffice de tourisme du canton de Mur-de-Barrez.
Pays du Haut-Rouergue-Aveyron 12, Grand'Rue - 12600 Mur-de-Barrez
Tel. +33(0)5 65 66 10 16 - Fax +33(0)5 65 66 31 90 - e-mail : contact@carladez.fr