Swiss Cheese Tart
A vegetarian tart full of delicious flavours, strongly flavoured with quality Swiss Emmental cheese. A wonderful supper time 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 the cheese and a pinch of mustard powder to enhance the cheesy flavour. As I mentioned before this savoury tart works very well for supper and is also perfect for that packed or picnic lunch.
Enjoy.
Ingredients
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Pastry- 85g plain flour
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85g wholemeal flour
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90g chilled butter
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150g Emmental cheese- grated
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1 tsp dry mustard powder
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5 tbsp warm milk
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Filling
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60g butter
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230g button mushrooms- sliced
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Bunch spring onions- trimmed and thinly sliced
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4 whole eggs
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250g milk
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200g Emmental cheese- grated
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Thin slices of shaved fresh parmesan cheese
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Freshly ground black pepper
Instructions
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Prepare flan tin:
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01 Line base of 23cm springform tin with non stick paper. Lightly butter sides of tin.
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Prepare cheese pastry:
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02 In a food processor pulse together the two flours, butter, grated cheese and mustard powder. Add milk and pulse to a dough. Chill.
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Assemble pastry case:
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03 Roll out on a floured work surface and line the flan ring.
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Bake pastry case:
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04 Line with baking paper, fill with dried beans and 'bake blind' in a hot oven for approximately 20 minutes. Remove dried beans and cool.
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Prepare filling:
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05 Melt butter in a frying pan. Add mushrooms and spring onions. Cook for 2 minutes. Cool.
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06 In a separate bowl beat eggs and milk, add mushrooms, spring onions and grated Emmental cheese. Season to taste.
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Assemble:
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07 Pour the cheesy egg mixture into the prepared pastry lined flan ring.
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Bake completed tart:
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08 Place in a pre-heated oven and cook until golden and lightly set.
Notes
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 together as a ball with the milk (make sure not too dry or too wet).
