Cheesecake with Farmer's Cheese (French Tarte au Fromage)

Think of this dessert as a French cheesecake: flaky, buttery pâte brisée is filled with a rich combination of farmer cheese and crème fraîche, which becomes puffed and golden after a turn in the oven.

Pâte Brisée (Shortcrust):
2½ cups all-purpose flour, unbleached
1 tsp. kosher salt
1 tsp. sugar
1 cup (2 sticks) unsalted butter, cold, cut into small pieces
¼-½ cup ice water

Filling:
1 1/3 cups sugar
1 Tbsp. + 1 tsp. all-purpose flour, unbleached
2 1/3 cups (18 oz) farmer cheese, room temperature
2/3 cup crème fraîche, room temperature
1 large egg yolk
4 large egg whites, room temperature
¼ tsp. kosher salt
1½ tsp. pure vanilla extract
1 Tbsp. + 1 tsp. unsalted butter, melted

Pâte Brisée (Shortcrust):
Pulse flour, sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add ¼ cup ice water in a slow, steady stream, just until dough holds together. To test, squeeze a small amount together; if it is crumbly, add up to ¼ cup more ice water, a little at a time. Do not process more than 30 seconds. Divide dough in half; flatten into disks. Wrap each in plastic; refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months; thaw overnight in refrigerator before using.

On a lightly floured surface, roll out one disk of dough to a 12" round. Fit dough into a 9½x2" round fluted tart pan with a removable bottom, pressing dough up to rim of pan. Freeze until firm, about 1 hour.

Preheat oven to 375°F (190°C, Gas Mark 5) with rack in center. Place pan on a rimmed baking sheet.

Line dough with parchment, pressing it into corners and edges; fill with dried beans or rice.

Bake until edges are golden, about 30 minutes. Remove parchment and beans or rice. Continue baking until crust is light golden brown, about 10 minutes more. Transfer sheet to a wire rack and let cool completely.

Reduce oven temperature to 345°F (170°C, Gas Mark 3).

Filling:
In a medium bowl, whisk together 1 cup sugar and flour. In another medium bowl, whisk together farmer cheese, crème fraîche, egg yolk, salt, and vanilla; using a wooden spoon, stir in butter, followed by sugar mixture.

In the bowl of a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed to medium-high and gradually add remaining 1/3 cup sugar. Continue beating until medium glossy peaks form, about 4 minutes. Fold half the egg whites into cheese mixture to lighten, then fold in remaining egg whites. Transfer filling to tart shell.

Bake until filling is just set (it should barely wobble when very lightly shaken), 45-55 minutes.

Transfer sheet to a wire rack; let cool 1 hour.

Tart is best served slightly warm but can also be served at room temperature.

Makes 10 servings.