Broad bean & Lancashire cheese tart

Broad bean & Lancashire cheese tart

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(3 ratings)

Cook: 1 hr - 1 hr, 50 mins Plus chilling

More effort

Serves 4
A beautifully British tart to make a picnic special

Nutrition and extra info

Nutrition: per serving

  • kcal600
  • fat44g
  • saturates17g
  • carbs30g
  • sugars0g
  • fibre4g
  • protein23g
  • salt1.9g
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Ingredients

    For the pastry

    • (Or use 300g/10oz bought shortcrust pastry )
    • 200g plain flour, sifted
    • 100g chilled unsalted butter, diced
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • ½ tsp salt
    • 1 medium egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling

    • 300g shelled fresh broad bean (about 900g/2lb in their pods)
      Broad beans

      Broad bean

      braw-d be-en

      A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

    • 100g honey roast ham, diced
    • 175g farmhouse Lancashire cheese
    • 4 medium egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200ml tub crème fraîche
    • 100ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • green salad, to serve

    Method

    1. Make the pastry. Tip the flour, butter and salt into a food processor and process briefly, add the egg and process until it forms small clumps. Remove and form into a ball, then wrap in cling film and chill for about 30 minutes. Roll out to fit a 4cm deep, 23cm round loose-bottomed flan tin. Prick the base and chill for 30 minutes.

    2. Preheat the oven to 200C/gas 6/fan 180C. Cook the broad beans in boiling salted water for 3-4 minutes until just tender, drain and refresh in cold water. Pat dry.

    3. Bake the pastry case blind for 15 minutes. Remove from the foil and beans and bake for a further 5 minutes. Cool slightly. Reduce the oven to 190C/gas 5/fan170C.

    4. Scatter the beans and ham in the pastry case and crumble the cheese on top. Whisk together the eggs, crème fraîche and milk and season with salt and pepper. Pour over the beans and bake for 30-40 minutes until golden brown and puffed. Serve warm, with salad.

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    Comments, questions and tips

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    Comments (4)

    sbradley's picture
    5

    I really like this recipe. As we grow lots of broad beans I've made it a few times but I have adapted it. I use my own pastry recipe and don't include ham, as I am vegetarian. The combination of the Lancashire cheese and the beans is very tasty. I am looking forward to making it today again for the evening meal. I will be serving it with freshly dug potatoes, which I will just boil, and some sort of salad. Yummy!

    Snowdychef's picture

    I also struggled with this pastry, whereas my usual pastry recipe doesn't crumble. I was worried that this tart might be a little bland, but I very much enjoyed the subtle flavour. I poded the skins off the beans and that's took me an hour. I dont think the ham added anything to the recipe, so id probably leave it out next time. if you use your own pastry recipe, it's a really nice lunch or dinner option.

    fliss3's picture
    3

    pastry recipe wasnt good, it crumbled when i tried to roll it out, perhaps i did something wrong?? made my own twist on filling used cooked shredded chicken, added a bit of brocoli and didnt use creme fraiche just milk.

    notmum's picture

    Honey roast ham?vegetarian?

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