- September 2018
- Serves 6-8
- Hands-on time 30 min, oven time 50 min
Use leftover cheese and chutney in this wonderfully indulgent cheese tart recipe. You can use any cheese; from stilton to a crumbly goat’s cheese, anything goes.
Can’t get enough cheese? This tart is made with not one, not two but THREE cheeses.
- Vegetarian recipes
- 25.9g (14.8g saturated)
- 25g (3.7g sugars)
- 90g plain flour, plus extra to dust
- 75g wholemeal plain flour
- 75g rolled oats
- 125g cold butter, cubed
- 250ml whole milk
- 4 large free-range eggs
- 125g mature cheddar
- ½ bunch fresh chives
- 4 tbsp plum and ginger chutney (or any plum chutney)
- 50g stilton or strong crumbly goat’s cheese
You’ll also need…
- Deep, 23cm loose-bottomed tart tin; ceramic baking beans (or uncooked dried beans or rice)
- Put the flours and oats in a food processor and whizz until the oats are ground finely. Pulse in the butter until it resembles breadcrumbs. Add 2 tbsp cold water and pulse until it comes together in a ball. (If you don’t have a food processor, replace the rolled oats with oat flour or more plain flour and rub all the flours into the butter with your fingertips. Mix in the cold water using a dinner knife until it comes together in a ball).
- Transfer the pastry to a lightly floured surface, flatten slightly with your hands, then roll out to a large circle, about 7cm bigger than the tart tin, roughly 0.5cm thick. Use to line the tart tin and gently press the pastry into the edges and flutes. Cut off any excess and prick the base all over with a fork. Chill for 30 minutes.
- Heat the oven to 180°C/160°C fan/gas 4. Crumple a sheet of baking paper, then use it to line the tart. Fill it with ceramic baking beans (or uncooked dried beans or rice). Transfer to a baking sheet and bake for 10 minutes, then remove the paper and beans/rice and bake for a further 15 minutes until golden brown and sandy to the touch. Meanwhile, whisk together the milk and eggs with a good pinch of salt and pepper until smooth. Coarsely grate in the cheddar. Chop the chives and add to the mixture.
- Spoon enough chutney into the baked pastry case to just cover the base of the tart, spreading it out evenly. Pour in the cheese filling, then crumble over the stilton or goat’s cheese. Bake for 25 minutes until set with a slight wobble. Remove from the oven and leave to cool in the tin, then remove and serve.
Make the tart up to a day ahead, cover and keep in the fridge. Bring to room temperature before serving.
A rich, creamy pinot gris from Alsace works best here.
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