It's not often that there is cheese leftover on a cheeseboard, but in the rare case there ever is, Ali Leonard has whipped up a delicious cheeseboard tart that is sure to be a hit with your household and any visitors popping by.
"I had a few bits of different cheeses left from a cheese board so I made this. Feel free to use a store bought pastry but I actually quite enjoyed making my own. Enjoy!"
- Ali Leonard.
For the pastry:
- 250g flour, plus extra for rolling
- 125g cold cubed butter
- ½ tsp salt
For the filling:
- 2 large-ish sliced onions (I used one white and one red)
- 1 tbsp oil
- 2 eggs
- 280mls of cream
- 250g cheese (I used the scraps left over from a cheese board)
- Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Add 4 tbsp cold water, pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C
- Roll pastry on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking weights
- Bake on a baking tray for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked. Use a serrated knife to trim the pastry level with the tin – resting the knife flat on the edge of the tin will help achieve an even finish.
- While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix.
- Turn the oven down to 160C/fan 140C and bake for about 40 mins until set and lightly golden.
- Leave in tin to set.