From the picturesque villages of Alsace, where half-timbered houses lean into cobblestone lanes and vineyards roll across the hills, comes a recipe so refined yet so simple — the White Cheese Alsatian Pie, or Tarte au Fromage Blanc. This regional treasure combines the delicate tang of fromage blanc with the lightness of a soufflé and the rustic comfort of a well-baked tart.
It’s not overly sweet. It’s not heavy. Instead, it’s a dessert (or brunch delight) that feels almost weightless — a cloud of dairy goodness wrapped in a tender, golden pastry. Pair it with a dusting of powdered sugar or a spoonful of berry compote, and you’ve got French countryside elegance on a plate.
Why You’ll Love This Alsatian Classic
- Lusciously light texture – like a cheesecake that learned to float
- Fresh, tangy flavor from real fromage blanc or Greek yogurt
- Crisp pastry crust that balances the airy filling
- Elegant enough for guests, simple enough for every day
- Minimal ingredients, maximum impact
It’s the kind of pie that whispers luxury, not shouts it. And once you try it, it might just replace your usual cheesecake forever.
White Cheese Alsatian Pie Recipe (Serves 6–8)
For the crust:
- 200g (1⅓ cups) all-purpose flour
- 100g (7 tbsp) cold butter, cubed
- 1 egg yolk
- 2 tbsp sugar
- Pinch of salt
- 2–3 tbsp cold water
For the filling:
- 500g (about 2 cups) fromage blanc or full-fat Greek yogurt
- 3 eggs, separated
- 100g (½ cup) sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)