Taleggio tart with walnut pastry

Taleggio tart with walnut pastry

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(1 ratings)

Prep: 40 mins Cook: 1 hr, 20 mins plus chilling and cooling

More effort

Serves 8
Delicate, nutty pastry provides a perfect backdrop to the creamy filling of this mouthwatering meat-free main course

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal424
  • fat33g
  • saturates17g
  • carbs20g
  • sugars2g
  • fibre2g
  • protein11g
  • salt0.6g
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Ingredients

    For the pastry

    • 200g plain flour, plus extra for dusting
    • 50g walnuts (shelled weight)
      Walnuts

      Walnut

      wall-nut

      Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

    • 50g cold butter, chopped into small pieces
      Butter

      Butter

      butt-err

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

    • 25g vegetarian hard cheese (or Parmesan if you’re not making a strictly vegetarian version), grated
    • 1 medium egg, beaten
      Eggs

      Egg

      egg

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

    For the filling

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 6 shallots, sliced
    • 3 large garlic cloves, finely chopped
    • 1 whole egg and 2 egg yolks
      Eggs

      Egg

      egg

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

    • 200ml double cream
    • 140g vegetarian Taleggio, rind removed, cut into 1cm/½ in chunks
    • 1 punnet cress
    • zest 1 lemon, plus extra to serve
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    Method

    1. To make the pastry, whizz the flour and walnuts in a food processor until the walnuts are very fine. Add the butter and cheese and whizz again until the mixture resembles breadcrumbs. Add the beaten egg and 1 tsp cold water. Pulse until the mixture forms a dough, adding a little more water if needed. Wrap in cling film and chill for 30 mins.

    2. Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll out the pastry to the thickness of a 50p piece and use it to line a 23cm tart tin. Prick the base several times with a fork and return to the fridge to chill for a further 15 mins. (Don’t be tempted to skip this step – it will help prevent any shrinkage.)

    3. Heat the olive oil in a frying pan over a medium heat and add the shallots and garlic. Fry for 5-10 mins until the shallots have softened and are golden. Remove from the heat and allow to cool slightly.

    4. Line your pastry with baking parchment, fill with baking beans and bake for 15 mins. Remove the parchment and return to the oven for a further 10 mins – this will allow the base to dry out before you add the filling. Reduce oven to 160C/140C fan/gas 3.

    5. Crack the egg into a medium-sized mixing bowl and add the yolks. Beat lightly with a fork before pouring in the cream. Stir in the shallots and garlic, as well as three-quarters of the Talegio, three-quarters of the cress and the lemon zest. Season.

    6. Pour the mixture into the tart case, add the remaining cheese and season with pepper.

    7. Bake for 40-50 mins until the filling is set and feels firm to the touch. Remove from the oven and allow to cool for 10 mins. Scatter over the remaining cress and lemon zest.

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    Comments, questions and tips

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    Comments (2)

    MrsB4613's picture
    5

    This recipe produced lovely summery, subtle flavours. Made for a garden lunch and was enjoyed by all. Substituted cress with a couple of handfuls of chopped rocket with worked well for me.

    Questions (2)

    Lesleyclare's picture

    What would be an alternative to Tallegio Italian cheese.

    jollycook's picture

    When do you add the remaining quarter of the cheese?

    Tips (0)

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