Double Cheese and Vegetable Tart
Preparation time 20 mins plus 30 mins chilling
Cooking time 1 hour
- 11/2 cups plain flour
- 125g cold butter, chopped
- 1/2 cup grated tasty cheese
- free-range egg yolk
- tsp iced water
- 25g mature cheddar, finely grated
- 200g asparagus spears, woody ends trimmed
- 100g fresh podded or frozen peas
- 2 free-range eggs
- 150ml thickened cream
- 100ml crème fraîche
- 1 whole nutmeg, for grating
- 100g watercress
- 300g rindless goat’s cheese
- To make pastry, put flour and butter in a food processor. Pulse to fine crumbs. Add cheese, yolk and enough water, pulsing to make a ball. Wrap in plastic wrap and chill 20 minutes. Roll out between 2 sheets baking paper to a circle that fits a 25cm tart tin with an overhang. Chill for 10 minutes.
- Meanwhile, cook asparagus in boiling water for 3 minutes, drain and refresh under cold water. Cook peas in the same way for 1 minute.
- Preheat oven to 180°C fan-forced (200°C conventional). Prick pastry base with a fork, line with baking paper and fill with baking weights. Blind bake for 30 minutes, remove paper and weights, prick again and bake a further 10-15 minutes until golden brown.
- Meanwhile, beat eggs in a bowl with cream and crème fraîche. Season with a pinch of nutmeg. Scatter peas and most of the watercress over pastry. Top with half the goat’s cheese. Pour over egg mixture and lay asparagus on top. Slice remaining goat’s cheese and arrange on top. Bake for 25-30 minutes until just set and golden. Cool in tin, trim pastry. Top with remaining watercress and serve cut into slices.
For more winter warming food, pick up a copy of our September issue, on sale in selected newsagents and supermarkets or buy online here today!