Cheddar and nutmeg custard tart
- June 2018
- Serves 6-8
- Hands-on time 25 min, oven time 1 hour, plus chilling and resting
Felicity Cloake puts a twist on a custard tart with her savoury version, made with cheddar and nutmeg. It’s gorgeously rich with a robust wholemeal pastry base and is wonderful served with buttery new potatoes.
Psst! We’ve got the sweet version too.
- Vegetarian recipes
- 42g (24.5g saturated)
- 17.5g (1.1g sugars)
- 320ml double cream
- 3 medium free-range eggs and 2 egg yolks
- Freshly grated nutmeg
- 125g mature cheddar, finely grated
For the pastry
- 200g plain wholemeal flour, plus extra to dust
- ½ tsp cayenne pepper
- ¼ tsp sea salt flakes
- 100g chilled butter
- 1 free-range egg yolk beatenwith 3 tbsp cold water
You’ll also need…
- 20cm fluted loose-bottomed tart tin
- For the pastry, mix the flour, cayenne pepper and salt in a large bowl, then grate in the butter. Rubin with your fingertips to coarse crumbs, then gradually stir in the egg yolk/water until the mixture comes together into a firm dough (see tip). Wrap in cling film and chill for 30 minutes (see Make Ahead).
- Roll out the chilled pastry on a lightly floured work surface and use to line the tart tin, then chill for another 20 minutes while the oven heats to 180°C/160°C fan/gas 4.
- Prick the pastry all over with a fork, then line with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans/rice and paper and bake for 5-10 minutes more until lightly golden. Take the pastry case out of the oven and set aside, then turn the oven down to 150°C/130°C fan/gas 2.
- For the filling, put the cream,eggs and egg yolks in a large bowl (or a food processor) with a generous pinch of salt and a grating of nutmeg, then beat together slowly until combined. Whisk more energetically for 30 seconds until frothy, then stir in half the cheese and pour into the pastry base. Sprinkle with the rest of the cheese. Bake for 20 minutes, then grate a little more nutmeg over the top and put back in the oven for another 10-15 minutes until set but still slightly wobbly in the centre. Allow to cool before removing from the tin (or leave in the tin if travelling).
You can use a food processor if you prefer, but be very careful not to over-work the pastry or it will be tough. Pulse all the pastry ingredients until they start coming together, then tip onto a work surface and bring together with your hands.
Make the pastry (step 1) and chill for 1-2 days, or freeze wrapped in 2 layers of cling film for up to 1 month. The baked quiche will keep for a few days, covered, in the fridge. If not travelling, warm it in a hot oven for 15 minutes to serve with buttery potatoes.
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