THE DAIRY KITCHEN
Cheddar and Apple Tart
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
40 MINS
Cooking
25 MINS
This gorgeous tart is best served with a lovely soft herb green salad.
Ingredients
3/4 cup plain flour50g grated vintage cheddar cheese
60g chilled butter, chopped
1/4 cup iced water
30g butter, extra
2 small leeks, washed and roughly chopped
1 tablespoon brown sugar
2 eggs
2/3 cup cream
salt and freshly ground black pepper, to taste
125g grated cheddar cheese, extra
1 large pink lady apple, halved lengthways and thinly sliced
2 tablespoons finely shredded fresh sage leaves
extra fresh sage leaves, for serving
Handy Tips
Pressing the foil into the pastry shell helps to reinforce the sides and stop shrinkage.
Method
- Process flour, cheese and butter in a food processor until mixture resembles coarse breadcrumbs. With motor running, gradually add iced water until mixture forms a ball. Refrigerate for 30 minutes. Roll out pastry on a floured board, to line a shallow 10cm x 34cm rectangular tart tin with removable base. Trim edges of pastry and prick base with a fork. Carefully push a large sheet of foil into the pastry shell, pressing it up and over the sides. Bake at 180°C for 20-25 minutes or until crisp and golden, cool.
- Saute leeks in butter over medium heat until tender, stir in sugar and cool. Whisk together eggs and cream, season to taste.
- To assemble, sprinkle 1/2 of the remaining cheese over pastry, top with leek and pour in egg mixture. Press apple slices into the tart, sprinkle with sage and remaining cheese. Bake at 170°C for 30-35 minutes or until golden and set. Serve warm sprinkled with extra sage leaves.
