SAVOURY TREATS

With its range of textures and tastes, Lancashire cheese proves a versatile ingredient in light September dishes

Crumbly Lancashire cheese and onion tart

Serves 6

250g crumbly Lancashire cheese 150g spring onions, finely sliced lengthways 150g chilled unsalted butter, cubed, plus extra for greasing 300g strong flour, sifted, plus extra for dusting 150ml ice-cold water 350ml double cream 3 eggs sea salt and black pepper

In a large bowl, combine the butter and flour, along with a pinch of sea salt, then rub the butter into the flour using the fingertips until the mixture is like breadcrumbs. Mix the ice-cold water into the mixture gradually, until it comes into a dough. Cover with cling film and leave to chill for 1 hr. Grease a 30 x 10cm rectangular ovenproof tin. Take the pastry out of the fridge. On a surface lightly dusted with flour, roll it into a rectangle, approximately 5cm larger than the prepared dish. Line the dish with the pastry, cutting off any excess a little higher than the rim, to allow for shrinking. Prick the bottom of the pastry case a couple of times with a fork, then leave to chill for 20 mins. In the meantime, preheat the oven to 200°C/gas mark 6. Crumble the cheese into a large bowl and add the double cream and whisk in 2 of the eggs. Season with salt and pepper. Cover the pastry case with baking paper and fill with baking beans. Bake blind for 10 mins. Remove the beans and paper, beat the remaining egg and brush it on the case. Return to the oven for 5 mins until cooked through. Turn the oven to 190°C/gas mark 5, then arrange the spring onions within the pastry case. Pour over the cheese mixture and bake for 15-20 mins until golden. Allow to cool and leave to chill for 1 hr before serving.