Recipes

"Preheat the oven to 400° F

On a lightly floured surface, roll out the puff pastry to a 15-inch round and use it to line a buttered 12 to 13-inch tart mold (preferably with removable bottom).

Prick the bottom of the pastry with a fork.

Place the milk in a small saucepan and warm over low heat.

Place the fromage blanc into a fine sieve and drain off excess liquid.

Turn the drained cheese into a large mixing bowl.

Stir in the sugar.

Add the flour.

Stir in the eggs one at a time.

Stir in the cream.

Stirring constantly, add the warm milk a little at a time to the mixing bowl.

Turn the batter into the pie shell.

Place in the preheated oven and cook for 35 minutes.

When the pie is done, turn off the oven and let the pie cook in the residual heat for 5 to 6 minutes with the oven door open.

Unmold immediately onto a cake rack and allow to cool slightly.

Serve warm or cold.

Note: If fromage blanc is not available, use 1 pound well-drained California-style (small curd) cottage cheese.

To drain, line a sieve with a double layer of cheesecloth.

Turn the cottage cheese into the sieve, and gather up the corners of the cheesecloth to meet in the middle.

Gently squeeze out excess liquid.

Process the drained cottage cheese in a food processor until smooth."