For all the Cheese Lovers out there….this one is for you!!!
I am an all or nothing kind of a girl, and I have pretty much been on a Gluten and Dairy-Free way of eating for quite some time now. Well, this tart, just threw the gluten thing and dairy thing out the window for me. But it was all good and totally worth it. I ate salad leaves and cucumber for a solid week just to apologise to my stomach and try and get it back on track from making it consume the gluten and dairy…but that is how it goes once in awhile :-). This was like my all time cheat. Most people do it with chocolate, I did it with cheese, not one kind, but FOUR!!!
I cannot take all the credit for this amazing tart. I have had this recipe for ‘yonks’ and every time I page through my recipe collection, this recipe practically haunts me. It is like….bake me, bake me….I swear I literally hear this timid little voice, it is just so sad…..so…. Finally I just did it ! I made it, and it was all that I expected and more ….yes, this tart was AWESOME.
Four Cheese and Nut Tart
Preparation time: 10 minutes
Cooking time: 45 minutes
Total time: 55 minutes
Shortcrust Pasty (I used store-bought, purely due to laziness)
4 jumbo-sized egg yolks
a bunch of spring onions
1/4 small white onion, diced finely
200 gram Cream Cheese (I used Full-Fat as I was on a mission)
125 gram Mascarpone Cheese
250 gram grated Matured Cheddar Cheese
20 – 30 gram grated Parmesan
50 gram dry toasted walnuts, chopped
50 gram dry toasted almonds, chopped
Salt and Pepper to taste
Pre-heat oven to 180 degrees Celsius / 350 degrees Fahrenheit.
Grease a springform cake tin, approximately 20 centimeters /8 inch in size.
Roll out the pastry and cut out a 23 centimeter /9 inch circle and place the shortcrust pastry into the cake tin.
Prick the pastry all over with a fork and allow to bake for 15 minutes.
Now, in a bowl, mix together the egg yolks and onions.
Add the cream cheese and mascarpone.
Season well with some black pepper.
Add the nuts to the cheese mixture.
Then scatter the matured cheddar cheese on top of the pastry. Top with the nut and cheese mixture and then lastly sprinkle the Parmesan cheese over the top.
Bake in the oven for 25 – 30 minutes. Remove from the oven and let it rest for ten minutes before serving.
NB* This can also be made ahead of time and placed in the fridge. Just remember to bring it to room temperature before serving.