Four Cheese Tart

A delicious cheese packed tart, encased in crumbly wholemeal pastry. Full of cheese flavour and dairy goodness for those of us who love cheese. Great as a lunchtime or supper treat with a light salad or cut into pieces for the family picnic.

25 minutes

45-60 minutes

180ºC

Ingredients

Pastry
300g plain wholemeal flour
130g butter
1 tbsp sesame seeds
Approximately 6 tbsp chilled, cold water
Filling
2 red onions

- thinly sliced
20g butter
250g mascarpone cheese
250g ricotta cheese
200g gorgonzola cheese

- ring removed
200g cheddar cheese

- granted
8 eggs

- beaten
250ml milk
125ml cream
Pinch of sea salt and coarsely ground black pepper
1 tbsp sesame seeds

- scattered on the top

Instructions

Prepare pastry:
01 Place flour and butter in a food processor and pulse to a form breadcrumbs.
02 Add sesame seeds and chilled water, pulse to form a soft dough.
03 Remove from the machine, wrap and chill 10-15 minutes.
04 Roll out on a floured board and line the flan tin.
05 Replace in fridge to rest whilst preparing the filling.
Prepare filling:
06 Saute onions with butter in a pan.
07 In a mixing bowl add mascarpone, ricotta, gorgonzola and half the grated cheddar cheese.
08 Add beaten eggs, milk and cream.
09 Fold in the cooked onions and season with sea salt and black pepper.
Assemble:
10 Pour into pastry case, top with remaining grated cheddar cheese and with sprinkle with sesame seeds.
11 Bake in the oven until golden brown and set to the touch.