This is a Saturday kitchen recipe, the fruit of casual January watching. It is something like a quiche, but simpler and easier. It is rich, tasty and easy to make, better hot but any left overs are quite good cold the next day. Change the cheeses to suit just making sure you have a good strong flavour.
Cheesey Tart
serves 4/6 as lunch or gives 2 big pieces with some for tomorrow
Oven at 200/No 6
I pack ready rolled puff pastry, opened on to a baking sheet flat. Score with the point of a knife to give a narrow edge.
I pot creme fraiche 300g
175g strong cheese grated - Comte or good cheddar
75g Parmesan grated
2 eggs beaten with a pinch of salt
1 clove garlic grated
1&1/2 tsp whole grain mustard
Brush the pastry edge with a little egg and bake in the hot oven for 20 minutes till puffing up.
Take out and flatten the middle a little with your hand or a clean teatowel.
Mix all the ingredients for the filling and spread over the centre of the pastry leaving your edge free.
Bake for another 15-20 minutes unitl it is golden and risen.
Eat while hot with a crunchy salad. Pile this on top if you want to look fancy.
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