Bill Granger Shortcrust cheese tart
Published at thetimes.co.uk, December 29 2012
Serves 4-6
• 600g ready-made shortcrust pastry
• 100g feta, crumbled
• 250g ricotta
• 200g mature Cheddar, grated
• 2 eggs, lightly beaten
• 3 tbsp double cream
• Pinch of freshly ground nutmeg
• Freshly ground black pepper
• 1 tbsp coarsely chopped rosemary leaves
• 1 egg yolk, lightly beaten
Method
1. Preheat the oven to 180C/gas mark 4.
Place the pastry dough on a lightly floured surface and roll out to a circle about 35cm in diameter.
Transfer to a lightly floured baking tray.
2. Place the cheeses, beaten egg, cream, nutmeg and a pinch of freshly ground black pepper in a bowl and mix well.
Spoon onto the centre of the dough and spread evenly, leaving a 5cm border around the edge.
3. Use your hands to lift and fold the pastry border over the filling. Sprinkle the rosemary over the top of the tart, brush the pastry with the egg yolk and chill for 15-20 minutes.
Bake for 45-50 minutes until the filling is set and the pastry is golden (cover loosely with foil if the tart is browning too quickly).
4. Scatter with parsley before serving.
Shortcrust cheese tart | The Times
Pencil and Fork » Michel Roux’s Shortcrust (Flan) Pastry:
'via Blog this'
Published at thetimes.co.uk, December 29 2012
Serves 4-6
• 600g ready-made shortcrust pastry
• 100g feta, crumbled
• 250g ricotta
• 200g mature Cheddar, grated
• 2 eggs, lightly beaten
• 3 tbsp double cream
• Pinch of freshly ground nutmeg
• Freshly ground black pepper
• 1 tbsp coarsely chopped rosemary leaves
• 1 egg yolk, lightly beaten
Method
1. Preheat the oven to 180C/gas mark 4.
Place the pastry dough on a lightly floured surface and roll out to a circle about 35cm in diameter.
Transfer to a lightly floured baking tray.
2. Place the cheeses, beaten egg, cream, nutmeg and a pinch of freshly ground black pepper in a bowl and mix well.
Spoon onto the centre of the dough and spread evenly, leaving a 5cm border around the edge.
3. Use your hands to lift and fold the pastry border over the filling. Sprinkle the rosemary over the top of the tart, brush the pastry with the egg yolk and chill for 15-20 minutes.
Bake for 45-50 minutes until the filling is set and the pastry is golden (cover loosely with foil if the tart is browning too quickly).
4. Scatter with parsley before serving.
Shortcrust cheese tart | The Times
Pencil and Fork » Michel Roux’s Shortcrust (Flan) Pastry:
'via Blog this'
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