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Prep Time: 00:45
Servings: 8
Cooking Time: 00:20
Ingredients
- - PASTRY CASES:
- 500ml - cake flour
- 5ml - mustard powder
- - pinch of cayenne pepper
- 2.5ml - salt
- 200ml - butter, diced
- 250ml - grated cheddar
- 1 - egg, beaten
- 60ml - cold water
- - FILLING:
- 30ml - butter
- 2 - red onions, chopped
- 125ml - fennel, chopped
- 100ml - goat’s milk cheese
- 250ml - cream
- 4 - eggs, beaten
- 6 - egg yolks
- - salt and freshly ground black pepper
- - grated parmesan to sprinkle
Method
A savoury starter to accompany a scrumptious meal.
Preheat oven to 180°C.
Sift together the flour, mustard, cayenne pepper and salt, then rub in the butter until the mixture resembles fine breadcrumbs. Add the cheese.
Beat the beaten egg with the water and add to the mixture bit by bit, lightly mix to a pliable dough, wrap in cling film and refrigerate until needed. Then roll out the dough between two layers of cling film and line a 28cm spring-form pie tin or eight 10-12cm ramekins.
Prepare the filling:
Heat the butter and sauté the onion until soft and glossy. Add the fennel, stir-fry and allow to cool.
Mix the goat’s milk cheese, onion mixture, cream, eggs and egg yolks and season with salt and pepper. Fill the cases and bake until golden-brown, set and cooked through. This will take about 30-45 minutes for a single tart, or 15-20 minutes for eight tartlets. Sprinkle over Parmesan cheese as you remove the tartlets from the oven and serve.
Sift together the flour, mustard, cayenne pepper and salt, then rub in the butter until the mixture resembles fine breadcrumbs. Add the cheese.
Beat the beaten egg with the water and add to the mixture bit by bit, lightly mix to a pliable dough, wrap in cling film and refrigerate until needed. Then roll out the dough between two layers of cling film and line a 28cm spring-form pie tin or eight 10-12cm ramekins.
Prepare the filling:
Heat the butter and sauté the onion until soft and glossy. Add the fennel, stir-fry and allow to cool.
Mix the goat’s milk cheese, onion mixture, cream, eggs and egg yolks and season with salt and pepper. Fill the cases and bake until golden-brown, set and cooked through. This will take about 30-45 minutes for a single tart, or 15-20 minutes for eight tartlets. Sprinkle over Parmesan cheese as you remove the tartlets from the oven and serve.
