1. In a large bowl, sift flour, baking powder, and 3/4 teaspoon salt. Using two knives or a pastry blender, cut butter into flour mixture until it resembles coarse meal. Mix in 1 egg and 3 tablespoons heavy cream. (If too dry, add more cream.) Shape dough into a disk, cover with plastic wrap, and refrigerate until chilled, 30 minutes or up to overnight.
2. Preheat oven to 350 degrees F. In a medium bowl, mix together cheese, remaining eggs and heavy cream, parsley, and nutmeg. Season with salt and pepper.
3. On a floured surface, roll out dough. Fit into an 11 1/2- by 8-inch tart pan with a removable bottom, rolling pin over top to cut off excess dough. Pour filling into crust. Bake until golden, 25 to 30 minutes. Transfer to a wire rack and let cool, about 15 minutes, before removing tart from pan.
Be sure to prepare extra crust if you use even a little bit larger pan, there's just enough dough for the 8 x 11.5 inch.
Dough can use a little more cream than mentioned, but be really careful not to go overboard, too much will ruin it. An extra tablespoon at most.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 173 (62%)|
|Amt Per Serving||% DV|
|Total Fat 19.2g||26 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 171.6mg||53 %|
|Sodium 187.8mg||6 %|
|Potassium 128.3mg||3 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 15.2g|
|Protein 11.1g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 280
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