Christmas Soft Cheese Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
4
- For the pastry
- 2 cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup butter
- 1 large egg (beaten; plus extra for brushing)
- 1 Tbsp water
- For the filling
- ⅛ cup butter
- 7 ozs baby Brussels sprouts
- 4 sun-dried tomatoes (in oil)
- 1 cup Ricotta cheese (heaped)
- ⅜ cup cream (48% fat)
- 2 eggs
- 2 Tbsps chopped Tarragon
- salt
- peppers
- 1 cup grated Gruyere
- To garnish
- Tarragon
Preparation steps
1.
For the pastry: put the flour and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
2.
Stir in the egg and enough water to form a soft dough. Knead well then wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23cm|9" flan dish or tin.
4.
Knead the pastry again and roll it out on a floured surface and line the dish. Brush the base and sides with egg.
5.
Prick the pastry base and bake for 5 minutes.
6.
Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
7.
For the filling: heat the butter in a pan and cook the Brussels sprouts for 5 minutes. Remove from the heat and stir in the tomatoes.
8.
Beat together the ricotta, cream, eggs, tarragon, a little salt and plenty of pepper. Stir in the Brussels sprouts mixture and half the cheese.
9.
Pour the mixture into the pastry case and scatter over the remaining cheese. Bake for 25-30 minutes until golden and set. Cool in the tin for 10 minutes before serving.
10.
Garnish with a sprig of tarragon.
