Cheese Craft Recipe

Prepare and blind-bake crust

Preheat the oven to 375°F (190°C). In a medium bowl, cut cold unsalted butter into the flour and salt using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in the grated Parmesan so the cheese is evenly distributed. Add the cold water, 1 tablespoon at a time, and mix until the dough just comes together and holds when pressed. Form the dough into a flat disk, wrap in plastic, and chill for 15 minutes to firm up.

Lightly flour a work surface and roll the chilled dough to about 1/8-inch (3 mm) thickness. Fit the dough into a 9-inch (23 cm) tart pan or small pie dish, trimming any excess and crimping the edges. Prick the bottom a few times with a fork. Line the crust with parchment and fill with pie weights or dried beans. Bake blind for 12 minutes, then remove parchment and weights and bake another 6–8 minutes until the crust is set and just beginning to color. If desired, brush the inside lightly with 1 teaspoon olive oil and return to oven for 1–2 minutes to create a slight seal; cool slightly.

Make the cheese filling

Reduce oven temperature to 350°F (175°C). In a mixing bowl, beat the room-temperature cream cheese until smooth using a hand mixer or whisk. Add the ricotta and continue to combine until silky. Beat in the egg, then stir in the milk and Dijon mustard until fully incorporated.

Fold in the grated sharp cheddar and Gruyère, reserving about 2 tablespoons of cheddar for the topping. Season the mixture with the 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste a small amount (if safe) and adjust seasoning if desired.

Pour the cheese filling into the prepared, warm crust and smooth the top with a spatula. Sprinkle the reserved 2 tablespoons of grated cheddar evenly over the surface.

Bake at 350°F (175°C) for 25–30 minutes, or until the filling is set around the edges but still slightly wobbly in the center — it will continue to set as it cools. If the top is browning too quickly, tent loosely with aluminum foil for the last 10 minutes.

Remove the tart from the oven and let rest on a rack for at least 15 minutes before slicing to allow the filling to firm up.

While the tart rests, sprinkle the remaining 1/4 cup grated cheddar over the top if you want extra cheesiness and return to the warm (turned off) oven for 2–3 minutes to melt, or briefly broil for 30–45 seconds to get light browning—watch closely to avoid burning.

Remove from oven and scatter the thinly sliced fresh chives over the tart. Let cool for another 5 minutes, then slice into 6 even wedges. Serve warm or at room temperature.