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Washed-Rind Cheese Tart with a Mixed Nut Crust

Italian Tallegio is an obvious choice for the washed-rind semi-soft cheese in this recipe. But other options that match the nutty crust are Limburger, Morbier, Port Salut, and Reblochon.
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Servings 10 inch tart

Ingredients
  

Crust

  • 1.5 cups all-purpose flour plus more for dusting
  • 2 ounces salted mixed nuts finely ground
  • 4 tablespoons cold unsalted butter
  • 2 tablespoons grated Pecorino Romano
  • 1 egg beaten

Tart

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 6 whole shallots, peeled and finely sliced about 1 1⁄2 cups
  • 3 large garlic cloves peeled and finely chopped
  • 6 ounces cold semi-soft, washed-rind cheese rind removed, cut into 1⁄2-inch pieces
  • 1 whole egg plus 2 egg yolks
  • 1.5 cups heavy cream
  • Zest 1 lemon
  • 12 teaspoon kosher salt Pinch cayenne pepper
  • 1 cup microgreens

Instructions
 

Crust

  • Combine flour, nuts, butter, and cheese in bowl of a food processor. Pulse until mixture resembles breadcrumbs.
  • Add egg and 1 teaspoon cold water. Pulse again until mixture forms a dough. Wrap dough in plastic wrap, chill for at least 30 minutes to 24 hours.
  • On a lightly floured surface, roll dough out into a circle with an 11-inch diameter. Transfer dough to a 9-inch round tart pan. Gently push dough into pan to line bottom and sides. Prick base several times with a fork. Chill in the freezer for 15 minutes.
  • Preheat oven to 425°F. Line chilled pastry with baking parchment, fill with pie weights, and bake for 15 minutes. Remove weights and parchment and bake until pastry surface is dry, about 10 minutes more. Remove pastry from the oven and place it on a baking sheet. Lower the oven temperature to 350°F.

Tart

  • In a large skillet over medium heat, melt butter into oil and add sliced shallots. Cook until shallots begin to soften, about 4 minutes. Stir in garlic and cook 1 minute more. Transfer mixture to tart pan, spreading evenly over baked crust. Sprinkle cheese pieces over shallot mixture.
  • In a medium bowl, add egg and egg yolks and whisk well. Add cream, lemon zest, salt, and cayenne. Whisk well and pour mixture into tart shell over the shallots and cheese. Bake until the filling is set, and the middle of tart is firm to the touch, 45 to 50 minutes.
  • Remove tart from the oven and cool to room temperature. Scatter microgreens over the top of the tart and serve.