In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week,
straight from Jules of the Kitchen.
Swiss Cheese Tart
A vegetarian tart full of delicious flavours, strongly flavoured with quality Swiss Emmental cheese. A wonderful supper recipe. Delicious with a simple salad of thinly sliced pear and grated lemon, with a few chopped tomatoes. The wholemeal pastry is short and crisp with the addition of cheese and a pinch of mustard powder to enhance the cheesy flavour. As I mentioned before this savory tart works very well for supper and is also perfect for that packed or picnic lunch.
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Oven temperature: 180ºC
85g wholemeal flour
90g chilled butter
150g Emmental cheese – grated
1 tsp dry mustard powder
5 tbsp warm milk
230g button mushrooms – thinly sliced
Bunch spring onions – trimmed and thinly sliced
4 whole eggs
200g Emmental cheese – grated
Thin slices of shaved fresh parmesan cheese
Freshly ground black pepper
Line base of 23cm springform tin with nonstick paper. Lightly butter sides of tin.
Make cheese pastry
In a food processor, pulse together the two flours, butter, grated cheese and mustard powder. Add milk and pulse to a dough. Chill.
Assemble pastry case
Roll out pastry on a floured work surface and line the flan ring.
Bake pastry case
Line with baking paper, fill with dried beans and ‘bake blind’ in a hot oven for approximately 20 minutes. Remove dried beans and cool.
Melt butter in a frying pan. Add mushrooms and spring onions. Cook for 2 minutes. Cool.
In a separate bowl beat eggs and milk, add mushrooms, spring onions and grated Emmental cheese. Season to taste.
Pour the cheesy egg mixture into the prepared pastry-lined flan ring.
Bake completed tart
Place in a pre-heated oven and cook until golden and lightly set.
Jules tips: This recipe fits a 24cm loose-based flan ring. I highly recommend baking the pastry case (blind as it is termed) before adding the filling, as this recipe does require the cheese pastry to be well cooked and eaten crisp in order to improve its flavour. Serve hot or cold. Please note if you do not have a food processor just make the pastry by hand; rub butter into flour, add cheese, mustard powder and bring them together as a ball with the milk (make sure not too dry or too wet).
Contributed by: Julia Toon, Jules of the Kitchen
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