This cheesy tart recipe has a luxuriously creamy filling and deliciously nutty pastry. Italians love to linger over their food, and you will too when you try this rustic home-cooked supper.
Ingredients
- 50g walnut halves
- 225g plain flour, plus extra for dusting
- 125g chilled salted butter, diced
- 450ml double cream
- 2 large eggs, plus 2 large egg yolks
- 150g Grana Padano cheese, finely grated
Method
- 1. Preheat the oven to 200C/fan180C/gas 6. Put the walnuts in a food processor and whizz until finely ground. Add the flour and butter and whizz again to fine breadcrumbs. Pour in 3-4 tablespoons of very cold water and pulse until it forms a firm dough. Cover and chill for 30 minutes.
- 2. Roll out the pastry on a floured surface and use to line a rectangular 35cm x 11cm loose-bottomed fluted flan tin. Prick the base, fill with crumpled foil and bake for 10 minutes. Remove and discard the foil.
- 3. Lower the temperature to 180C/fan160C/gas 4. Beat the cream, whole eggs and egg yolks together well. Stir in the cheese and some black pepper. Pour into the pastry case and bake for 25 minutes, until just set.
- 4. Allow to stand for 5 minutes, then carefully remove the tart from the tin. Cut into slices and serve while still warm with a tomato and red onion salad.
Chef's tip
Vegetarians can use vegetarian Parmesan instead of Grana Padano.
Wine Recommendation
A light, juicy red is the perfect partner for this – try an Italian Bardolino or Valpolicella, or a cherryish Pinot Noir.