This rich, custardy Tarte de Tam is an ode to the quiches found in boulangeries across France—buttery, flaky crust encasing rich, eggy custard and bursting with a variety of fillings, from classics like Gruyère and ham to salmon and spinach. The star of this tart is the Mt Tam, melting into luscious, unctuous pockets of triple cream goodness as the tart bakes.
Here, we’ve paired the cheese with roasted broccoli and Black Forest ham, but you can mix and match whatever seasonal add-ins you want. How about cubes of roasted butternut squash and sautéed kale? Or, maybe come spring, asparagus, peas and prosciutto? In the summer, we’re dreaming about nestling in halves of slow-roasted tomatoes and plenty of chopped basil.
Recipe, food styling, & photography by Asha Loupy
One package premade pie dough (or feel free to make your own!)
1 bunch broccolini, ends trimmed
1 tablespoon extra virgin olive oil
3/4 teaspoon kosher salt
4 large eggs
1/2 cup heavy whipping cream
1/2 cup whole milk
2 tablespoons chives, finely chopped
1 tablespoon marjoram, chopped
1 tablespoon dill, chopped
1/4 teaspoon freshly ground black pepper
3 ounces thinly sliced Black Forest ham
One wheel Mt Tam
- Preheat the oven to 425°F.
- On a lightly floured surface, roll out the pie dough to be about 12 inches in diameter. Transfer to a 9.5-inch tart pan. Pick up edges and allow dough to slump down into pan, letting excess dough hang over dish. Trim, leaving a 1/2-inch overhang. Fold the overhang in pressing against the sides of the tart pan (this will make sure that you have those classic scalloped edges on the tart). Place in the freezer for 10–15 minutes.
- While the tart shell is chilling, roast the broccolini. Place the broccolini on a baking sheet, drizzle with the olive oil and sprinkle with a 1/4 teaspoon of kosher salt. Roast until just barely tender, about 8–10 minutes. Remove from the oven and set aside.
- Reduce the heat of the oven to 375°F.
- Remove the tart shell from the freezer and line with parchment paper. Add pie weights, rice or beans on top of the paper, spreading into an even layer. Bake the shell for 15 minutes. Carefully remove the pie weights and parchment paper. Prick the bottom of the crust with a fork in several places. Return the parbaked tart shell to the oven and bake until lightly golden, about another 10–15 minutes.
- While the tart shell is baking, prepare the filling by whisking together the eggs, heavy whipping cream, whole milk, chives, marjoram, dill and the remaining 1/2 teaspoon of kosher salt. Set aside.
- To assemble, remove the parbaked tart shell from the oven and place the whole pan on a baking sheet. Arrange the reserved broccolini in the tart shell, bending it to fit the curves of the tart. Then, arrange the slices of ham, gently twisting to create height and nestling them among the broccolini. Then, arrange the wedges of Mt. Tam, tucking them under the ham and broccolini in places.
- Give the egg filling another whisk and carefully pour on top of the toppings in the tart shell, making sure to get it in all the nooks and crannies. Place in the oven and bake until the egg custard is set, the cheese is melted and the top is just starting to turn golden brown in places, about 35–40 minutes.
- Allow to cool for at least a half hour. Serve warm or at room temperature.
Want to add a festive holiday mocktail? Try a cranberry shrub with sparkling water, an orange slice and frozen cranberry garnish. Substitute the soda for prosecco or your favorite sparkling wine for a cheery cranberry spritz!