| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizer |
16 |
Servings |
INGREDIENTS
| 3/4 |
c |
Milk |
| 1/3 |
c |
Unsalted butter |
| 1/2 |
ts |
Salt |
| 1 |
c |
Flour |
| 4 |
|
Eggs |
| 2 |
c |
Grated gruyere cheese |
| 1 |
|
Egg; beaten (for glaze) |
INSTRUCTIONS
From: arielle@bonkers.taronga.com (Stephanie da Silva)
Date: Thu, 29 Dec 1994 21:38:20 GMT
Preheat over to 375F. Grease a 10 inch tart pan with removable bottom.
Bring milk, butter and salt to a boil, stirring contantly. Remove from
heat. Add flour all at once and beat with a wooden spoon until mixture
pulls away from sides. Set over low heat and stir for 1 minute. Cool
slightly. Add eggs one at a time, beating well after each addition. Mix in
1/2 cup gruyere. Spread batter over bottom of tart pan. Brush top with
glaze. Sprinkle with remaining cheese. Bake until pastry puffs and top is
golden brown, about 55 minutes. Cut into wedges (pastry will fall). Serve
warm.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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