Cheese Tart or Tarte au Fromage Blanc

I wanted to serve a dessert from Alsace as we studies wines from that region. I found this recipe online from Brigille's Kitchen.

Note: regarding wine pairing: Because this dessert is not overly sweet or fruity, it pairs best with more neutral whites such as Pinot Blanc, or even a sparkling Crémant if you wish to finish your meal on a fresher note. The Cremant was perfect!

6 servings

For the dough:

• 1 1/3 cup all purpose flour
• 1/2 cup butter
• 1 T. vegetable oil
• 1 T. fine sugar
• 1/4 cup cold water
• pinch of salt

For the filling:

• 1# fromage blanc or 16 oz ricotta cheese drained. I used store ricotta.
• 1/3 cup heavy cream or creme fraiche. I used heavy cream
• 3 eggs at room temperature
• 2/3 cup fine sugar
• 3/1/2 Maizena or corn starch.  I used corn starch
• 1 lemon
• pinch of salt

Preparation Steps:

1. Prepare the pastry dough in a large bowl, blend with your fingers the flour, sugar, butter, vegetable oil and salt until mixture resembles bread crumbs. Gradually add the cold water, mixing until a crumbly dough begins to form. Do not overwork the dough. Add more water as needed or more flour if it is too wet and sticky. Form a ball and dust with flour. Wrap in wax paper for 1 hour in refrigerator.
   
2. Preheat oven to 400 degrees. Butter a 9 inch deep sided pie  plate. On a lightly floured board, roll out the pastry dough into a circle and place in the pi plate. Prick the bottom of the pastry shell all over with a fork and chill for 10 minutes before baking.
   
3. Wash and dry the lemon and then grate the rind in a bowl. Add and mix together the drained cheese, the cream, 3 egg yolks, corn starch, and sugar.
   
4. Beat the egg whites with a pinch of salt to stiff peak stage and fold gently into the cheese mixture with a spatula.
   
5. Pout the filling into the pastry shell and smooth the surface with a spatula. Bake for 40 minutes or until the filling is puffed and golden. Let the tart cool before serving.