The classic cheese and chive tart has been given a make over, one that will impress even your fussiest of guest.
I love a good cheese platter. Probably because all of the cheese. When I think savory tart, I always think of a cheese.
I’ve combined a few of my favorite cheeses with a smokey flavour to give a little kick to the classic cheese and chive tart.
WHAT YOU’LL NEED
In this recipe I have chosen a smokey cheddar cheese, as well as smoked salt to enhance the flavor of the tart.
Along with fresh chives, I used parmesan cheese, Bella Vitano smoked cheese and beston vintage block yellow cheddar cheese. If you can grab some Olssons Red Gum Smoked Salt this is also life changing and worth the sprinkle.
OPTIONAL VARIATIONS
- This tart is super flexible in swapping the cheeses with any other preferred cheese.
- If you can not source smoked salt you can simply omit this ingredient.
- Like most savory tarts, it is best eaten warm or at room temperature, rather than piping hot.
- Best served with a garden salad.
- Can be sliced and frozen, for those cheat night easy meals.
SMOKEY THREE CHEESE & CHIVE TART
Equipment
- you will need a 23cm/9in fluted loose-bottomed tart tin, 3.5cm/1¼in deep.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 2 tbsp olive oil
- 1 medium brown onion, diced
- 4 large eggs
- 2 egg yolks
- 190 ml double cream
- 1 tbsp wholegrain mustard
- 1 tbsp chives, chopped
- salt and pepper, to taste
- 80 g Beston vintage block yellow cheddar cheese, grated
- 80 g Bella Vitano Cinnamon cheese, grated
- 80 g Parmesan Cheese, grated
- 1 tsp Olsson's red gum smoked salt optional
Instructions
- Preheat oven to 200C.
- Heat the oil in a frypan. Add onion and cook over low medium heat for 2- 3 minutes or until onion is soft golden brown. Set aside to cool.
- Line the base and sides your tart pan with puff pastry, overlapping pastry where needed, pressing gently to form a good seal and ensuring pastry goes to edge of pan. Trim excess pastry from edges. Prick the base all over with a fork.
- Line the pastry with baking parchment or foil and then fill with baking beans, or uncooked rice or lentils.
- Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for about 8-10 minutes or until it looks dry and faintly coloured. Remove from oven and allow to stand 10 minutes. Reduce oven temperature to 180C.
- For the filling, whisk the eggs, egg yolks, cream, mustard and chives together. Season with salt and a pinch of pepper. Add Olssons salt, if using and the cooled onion mixture and stir to combine.
- Pour the mixture into the pastry case and cook for 25-30 minutes, or until the filling is just set and golden-brown. Leave to cool in the tin for five minutes before removing, then serve warm or cold.