Époisses, Ham and Apple Tart

16 February 2024 — Dinner, Lunch

Epoisses, Ham and Apple Tart


Serves 8-10

225g plain flour

135g butter


1 egg (yolk only)

Cold water (approx 60ml)

250g Époisses de Bourgogne AOC

1 sweet cooking apple. Can dice or shape into 1/2 cm thick stars

120g boiled ham, diced

2 large eggs

300ml double cream

teaspoon white pepper

pinch of freshly grated nutmeg

50g strong hard cheddar

25g caster sugar




How to make it

This cheese tart is a variation from chef Ludo Lefebvre’s original creation, we like the balance of salty ham and sweet apple with the pungent and rich Époisses de Bourgogne AOC. We scatter cheddar and a little sugar over the top for extra decadence.

  • You can cheat and use short-crust pastry, but if you want the challenge then use the following instructions to make the pastry
  • Blend (either with your hands or in a food processor) the flour with the cubed butter.
  • Add a pinch of salt.
  • Add the egg yolk and enough water until it starts to hold
  • Turn out the pastry onto a lightly floured surface and work into a dough
  • Wrap in clingfilm and put in fridge for 45 mins
  • Heat oven to 200°C / 180°C Fan
  • Grease a tart dish
  • Roll out the chilled pastry on a lightly floured work surface until it is wide enough to cover the dish
  • Place over the dish and trim the edges by rolling the rolling pin over the edges until it all looks neat
  • Line the tart shell with parchment paper and fill with ceramic baking beans
  • bake the tart shell for 30 mins until dry
  • Remove the parchment and weights and let cool
  • To make the filling, combine the eggs with the cream, salt, white pepper and nutmeg. Add the chunks of the Époisses, apple and ham and gently mix
  • Pour the mixture into the tart shell
  • Bake for around 45 mins
  • Scatter the cheddar over the top
  • Scatter a little caster sugar over the top
  • Transfer the tart to a medium grill and let it brown for 10 minutes
  • Remove the cheese tart and serve with rocket and balsamic dressing
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