Nadiya’s cheese and pickle tart

prep: 25 min­utes, plus chill­ing. Cook: 1 hour 10 min­utes (serves eight)

TV Times - - Interview -

in­gre­di­ents

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

1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

7

Mean­while, put your eggs into a jug and lightly whisk. Add the milk and stir.

8

once the tart shell is out of the oven, spread the pickle all over the base and cover evenly with the grated cheese.

9

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.

10

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.

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