Nadiya’s cheese and pickle tart
prep: 25 minutes, plus chilling. Cook: 1 hour 10 minutes (serves eight)
350g shortcrust pastry
1 teaspoon paprika plain flour, for dusting
4 medium eggs
150ml whole milk
200g Branston pickle (small chunks) 250g mature Cheddar cheese, grated
Take the block of shortcrust pastry, flatten it out and sprinkle all over with the paprika. Fold the edges in over the top, then knead the pastry until all the paprika is incorporated. If the pastry starts to stick to the worktop, dust with flour.
Wrap the pastry in cling film and place in the fridge for 15 minutes. Meanwhile, preheat the oven to 180°c/160°c fan/gas 4 and put a baking tray in to warm.
Dust the work surface with flour and roll out the pastry to the thickness of a pound coin and large enough to cover the base and sides of a 23cm diameter, 3–4cm deep, loose-bottomed flan tin.
Line the inside of the tin with the rolled-out pastry. Press it into the edges, right into the grooves, leaving some overhang. Pierce the base all over with a fork. This stops it puffing up while baking.
cover the base and sides with a large piece of baking paper and fill with baking beans to weigh the pastry down. Take the hot baking tray out of the oven and place the prepared tart tin on it.
Bake for 25 minutes, then, once the time is up, take the pastry out of the oven, remove the paper and baking beans, and then bake for another 15 minutes.
Meanwhile, put your eggs into a jug and lightly whisk. Add the milk and stir.
once the tart shell is out of the oven, spread the pickle all over the base and cover evenly with the grated cheese.
Add the milky egg mixture and place the whole tray back in the oven, on the middle shelf, for 25–30 minutes, until the filling is set and golden with just a slight wobble in the middle.
once the tart is cool enough to handle, slice off the pastry overhang using a sharp serrated knife. Leave to cool in the tin for 30 minutes, then transfer to a wire rack to cool completely.