Ingredients:
- For the pastry
- 170g plain flour
- 60g quick-cook polenta
- 20g grated parmesan
- 140g unsalted, fridge-cold butter
- 50ml cold water
- Pinch salt
- For the filling:
- 200-250g hard cheese, grated e.g. gruyere
- 150ml crème fraiche
- 150ml single cream
- 3-4 eggs
- ¾ tsp each salt & pepper
- 200g chopped swiss chard or spinach, cooked
briefly in olive oil & drained
- Extra grated parmesan for the topping
Method:
- work all the pastry ingredients (except the
water) together by hand or in a food processor to get a fine crumbly
mixture. Only add enough water to
make it come together as a pastry
- tip onto floured work-surface, & work until
pastry comes together enough to be rolled out
- butter a large flan dish, then lift the pastry
disc into place & press gently into place. Trim off any excess & use pieces to
patch or re-inforce the gaps
- chill in the freezer for 10 minutes. Meanwhile heat oven to 180C/ 170C fan/
350F
- place a circle of grease-proof paper in the
bottom of the pastry case & fill with baking beans
- bake for 20 minutes until just golden
- remove paper & beans & bake for another
10 minutes or until pastry cooked through
- remove from oven & reduce oven temperature to
150C/ 140C fan
- while the case is cooking, mix together all the
other ingredients, except the parmesan,
in a bowl
- pour into the cooked tart case & spread out
evenly. Grate parmesan on to the
top
- bake for about 30 minutes until the tart is
golden on top & the mixture has set
- leave to cool for 10 minutes before cutting & serving
What else you need to
know:
- great with a mixed salad & fruity chutneys
- the polenta in the pastry mix, just adds extra
crunch & taste
- good hot, warm or cold
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