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Tomato and Denhay cheddar tart

By Ashbourne News Telegraph  |  Posted: May 13, 2013

Tomato and Denhay cheddar tart

Tomato and Denhay cheddar tart

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THIS tasty tart can be eaten either hot or cold making it perfect for parties and picnics.

Serves 4

You will need:

75g Denhay cheddar (or a good quality aged cheddar)

6 small vine ripened British tomatoes

For the short pastry:

200g plain flour

150g unsalted butter

Large pinch salt

1 Happy Egg

For the custard:

150ml double cream

150ml milk

1 Happy Egg yolk

4 Happy Eggs

Method:

Short pastry:

1. Chill or freeze the butter, chop into as smaller pieces as possible, or grate with a cheese grater

2. Mix the butter, egg, flour and salt in a bowl using a fork until it’s the consistency of fine crumbs. Chill in the fridge for half an hour

3. Squeeze the mixture together to form a ball of dough, rollout on a cool, flat, floured surface, then place in the tart dish

4. To blind bake, fork over the pastry, line with parchment paper, fill with baking beans and place in an oven at 180°C for 10 minutes

5. Remove from oven, leave to cool, then remove beans and parchment paper

6. Glaze with a beaten egg (or the spare egg white (whisked) from the custard filling) and place back in the oven for 2 minutes. Remove and put to one side

Custard:

1. Whisk the ingredients together and pour into the tart base

To complete:

1. Freeze the cheese for half an hour and grate it with a cheese grater

2. Sprinkle the tomatoes and the cheese over the surface of the tart

3. Cook at 140°C for 40 to 60 minutes until it has a firm wobble

For more egg-citing recipes log on to www.thehappyegg.co.uk

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