Four Cheese and Nut Tart

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……. 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

Serves 8


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.

Enjoy 🙂

NB*  This can also be made ahead of time and placed in the fridge.  Just remember to bring it to room temperature before serving.



42 thoughts on “Four Cheese and Nut Tart

  1. Have you ever noticed healthy foods may taste good or may taste bad, but less healthy choices are ALWAYS delicious!! One day I must discuss this with God to better understand his sense of humor! 🙂

    Looks absolutely awesome. Can only imagine how good it must have tasted!

    Liked by 2 people

    • Yes, I do believe we owe it to ourselves if the occasion arises 🙂 I mean, we just need a slither, not devour the whole tart ! (Okay….one slice….or two) Cheese, and nuts, are the perfect combination 🙂 Thanks Judi 🙂


  2. This both looks and sounds amazing, Lynne 😀
    I think, it is healthy for both of us, that we are not living close to each other and being able to cook together. I’m scared, this would give me lots of extra kilos in weight. I love both cheese and nuts and use it often in my food.

    Liked by 1 person

  3. If you’re going to go off your idea it might as well be worth it :). This looks AMAZING! Four kinds of cheese = bliss. Have a great weekend, Lynne!

    Liked by 1 person

  4. Yes, to store bought crust!

    Fun story: I tried to make my first pie today (banana creme, btw) and although I had store bought crust in the fridge, I wanted to try and make my own. So, I proceeded to do so and ended up making a puffy, raw, doughy, blob that was supposed to be a pie crust. I ended up throwing it away and using the store bought.

    Anywho, moral of the story, store bought pastry dough is the way to go. 😉

    Great recipe, Lynne! Have a marvelous Easter ❤ ❤


    • Oh I am still smiling 🙂 🙂 🙂 I am so glad I am not the only one that has had a bad experience with homemade pastry dough ! Urg, it is sooo frustrating when it happens. All that effort and it lands up in the bin!!! So, I am with you 100%, store bought pastry dough is definitely the way to go. Hope your banana creme pie turned out well and tasted delicious 🙂 You have a beautiful Easter and a beautiful day. ❤ ❤


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s