TARTE AU GRUYERE

Ingredients:
Rich shortcrust pastry - 175 gms
Butter - 25 gms
Flour - 25 gms
Milk - 150 ml
Salt and pepper
Cayenne pepper
Gruyere cheese - 75 gms (grated)
Eggs -2 (separated)
Parmesan cheese - 1 tbsp (grated)

Method:

• Preheat the oven to 220 C.
• Roll out the pastry dough and line a buttered 9" flan tin. Bake blind for 20 minutes.
• Remove from the oven and set aside.
• Reset the oven to 190 C.
• Melt the butter in a saucepan. Stir in the flour to make a roux.
• Draw the pan off the heat and gradually add the milk, stirring constantly.
• Return the pan to the heat and bring the sauce to the boil, stirring, until very thick.
• Season with salt, pepper and a pinch of cayenne.
• Stir in the gruyere and remove the pan from the heat.
• beat in the egg yolks and set aside until cool.
• Beat the egg whites until stiff and fold them into the cheese mixture.
• Pour the mixture into the pastry shell, sprinkle the parmesan on top and bake for 25 minutes or until the top is puffed up and golden brown.