CHEESE AND CHUTNEY PUFF PASTRY TART

A divine tart – creamy loveliness in a flaky pastry case, with pickles to cut the richness. It’s ideal for using up scraps of cheese.

LEFTOVERS Bits of cheese, fresh herbs

SERVES 4-6

★ 1 sheet ready-rolled puff pastry

★ 125ml full-fat milk

★ 125ml double cream

★ 3 large eggs

★ 200g grated or crumbled cheese, plus extra for sprinkling (see tip below)

★ 2 tbsp finely chopped fresh chives, parsley or other herbs, plus extra for sprinkling

★ 3-4 tbsp chutney or pickles (see tip below)

★ fine sea salt and freshly ground black pepper

1 Grease and line a 23cm loose-bottomed tart tin with the pastry, pressing it into the edges. Trim off any excess (freeze and use again another time) and prick the base all over with a fork. Chill for 20 minutes.

2 Preheat the oven to 200C/180C fan/gas 6 and put a baking sheet inside. Crumple a sheet of baking paper, uncrumple it, then use it to line the pastry case. Fill with ceramic baking beans (or dried beans or rice), making sure they cover the base up to the edge. Transfer to the baking sheet and bake for 15 minutes. Remove the paper and beans and bake for a further 10-15 minutes, until firm and pale gold.

3 Beat together the milk, cream, eggs, cheese and herbs with a fork. Season generously with salt and pepper.

4 Remove the tart case from the oven on its baking sheet – it will be easier to put back in the oven when filled. If the base has puffed up a bit, press gently with your hand, protected by a clean tea towel.

5 Spread a thin layer of chutney over the base of the tart case, then pour in the filling. Sprinkle the top with the extra cheese. Bake for 25-30 minutes or until just set (the middle will still be slightly wobbly), then scatter with herbs.

TIPS Include a mix of cheeses, at least one with good flavour that melts well, such as strong cheddar, lancashire, gruyère, comté or taleggio, as well as a little punchy stuff like blue or parmesan.

Use up those near-empty chutney jars loitering in the fridge. Fruity chutneys – mango, fig or apple – are fantastic. Finely chopped pickled walnuts scattered over the base of the tart work very well, too, as do caramelised onions from a jar.