Three Cheese Soufflé Tart
Makes1 x large Tart or perfect for parties as could also makes 80 x 3cm sq. canapés
Shortcrust pastry
500g flour
Pinch of salt
125g unsalted, cubed
125g lard, cubed
20 tsp cold water, approximately
Method
1. Place the flour and salt into the bowl of a food processor and attach the blade.
2. Add the butter and turn the machine on.
3. After approximately a few minutes, turn the machine and shake the bowl to check for fine crumbs. If there are any lumps of butter then repeat this process.
4. When the mixture resembles fine crumbs, add 80% of the measured water and pulse until large lumps form.
5. At this point, stop and tip onto a clean surface and lightly knead until a smooth paste is formed.
6. Wrap the pastry in paper and relax in the fridge for at least 30 minutes. Remove from the fridge and relax for a further 20 minutes, before rolling.
Top Tip –Ideally, short pastries are rested for 3 hours to combat any shrinking when being cooked.
For shortcrust, refrigerating can make it hard and brittle so chill for 50% of the time and rest at room temperature for the other 50%.
Triple Cheese Filling
4 egg yolks
400ml single cream
Salt & white pepper
100g feta cheese crumbled
150g brie , cubed
200g mature cheddar, coarsely grated
2 tbsp Dijon mustard
4 egg whites
Serve with Black Mountains Preserves Beetroot & Orange Relish
Method
Preheat oven 190°c. Tart/Swiss roll tin, 24cm/34cm.
1. On a floured surface, roll the pastry to a large rectangle, 30cm/40cm.
2. Carefully line the tin and create an edge with your thumbs. Prick the base with a fork and return to the fridge to rest for 20 minutes *
3. After 20 minutes, line with greaseproof paper and baking beans. Blind bake until dry, approx. 20 minutes. Then remove the paper and beans and return to the oven to dry out.
4. In a large bowl mix the egg yolks with the single cream and seasoning. 5. Stir in the cheeses**. Brush the pastry with Dijon mustard.
6. In a separate bowl, whisk the egg whites until soft peaks and then fold through the cheese mixture.
7. Spoon the mixture into the pastry case, taking care to include all the cheese. Spoon over as much of the egg mixture as possible, including as much egg white as possible.
8. Place back into the oven, until set (approx. 30 minutes) Look for colour, more colour more taste!
9. Serve hot or cold and enjoy with or without your favourite Black Mountains Preserves Relish or Chutney
Top Tip – * At this stage, the raw pastry case can be frozen overnight and then blind baked without any beans.
**(can use different cheeses if trying to use up leftovers)