LANCASHIRE CHEESE AND GREEN CHILLI TART (Serves 6-8)
INGREDIENTS:
(Serves 6-8)
For the pastry:
125g plain flour, plus extra for dusting; 45g cornflour; pinch of fine salt; 100g cold unsalted butter, cubed; 1 egg yolk;
2tbsp cold full-fat milk; 1 egg, beaten, for the egg wash
For the filling:
30g unsalted butter; 2 large onions, finely sliced; ½tsp Maldon or flaky salt, plus an extra pinch; 1tsp ground white pepper, plus an extra pinch; 3tbsp water; 300ml double cream; 4 egg yolks; 100g Lancashire cheese, grated; 2 fresh Thai green chillies, finely chopped (deseeded, if you prefer)
METHOD:
1. To make the pastry, in a stand mixer fitted with the paddle attachment, or a food processor, or in a bowl, combine the flour, cornflour and salt.
2. Add in the butter and mix or pulse until the butter disappears and you have the texture of crumbs. If doing this by hand, rub into crumbs with fingertips.
3. Beat the egg yolk and milk together in a bowl, then add to the crumbed mixture and mix quickly to form an evenly smooth dough. Flatten into a disc, wrap in clingfilm and chill in the fridge for one hour or until firm.
4. Melt the butter in a saucepan, add the onions and cook over a medium-low heat for three to four minutes. Add the salt and white pepper, cover with a lid and cook the onions very gently for 10 minutes until soft and translucent (don’t allow them to colour), then add the water and cook, uncovered, for a further 20 minutes until the water has evaporated and the onions are soft and sweet. Remove from the heat, and leave to cool.
5. Preheat the oven to 160°C fan/180°C/gas mark 4. Place a sturdy baking tray on a shelf in the centre of the oven to preheat.
6. Remove the pastry from the fridge and let it soften for 10 minutes or so. Lightly dust your work surface with flour, then roll out the pastry to a round with a thickness of five millimetres and use it to line a 20 centimetre loosebased round tart tin, leaving a slight overhang of pastry.
7. Blind-bake the pastry. Prick the bottom of the pastry case all over with a fork, then line the pastry case with a sheet of baking paper and fill to the top with baking beans or dried rice/lentils. Put this on a preheated baking tray in the oven and bake for 25 minutes or until golden on the edges and dry to touch. Carefully remove the baking paper and beans, then return to the oven (on the baking tray) for ½ minutes, until the base is golden. Remove from the oven and brush the pastry base with the egg wash, then return to the oven for a further five minutes. Remove from the oven and set aside for 10 minutes.
8. Mix the cream, egg yolks, onions, the cheese and green chillies together in a bowl until combined. Add an extra pinch each of salt and white pepper. Pour this mixture into the tart case.
9. Bake for 30-40 minutes until the filling is set and golden.
10. Remove from the oven and cool slightly in the tin, then use a small serrated knife to tidy up the edges of the tart and cut off any excess pastry.
11. Remove the tart from the tin and place it on a serving plate/board. Serve warm with a mustardy watercress salad.