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ST JUDE & CHARD TART
Delicious served warm or cold with a dressed green salad.
Ingredients
150 grams wholemeal flour
80 grams unsalted butter, very cold and diced
35 grams English pecorino or other hard cheese, grated
1 tablespoons picked thyme leaves
1 red onion, finely chopped
200 grams chard or similar leafy greens
1 tablespoons olive oil
2 whole eggs
2 egg yolks
300 milliliters double cream
1 whole St Jude cheese, broken into pieces
120 grams St Jude curd
Steps
1 Make the pastry: Combine 150 grams wholemeal flour with a pinch of salt in a bowl. Add 80 grams unsalted butter, very cold and diced and rub in with your fingertips until it resembles breadcrumbs. Add 35 grams English pecorino or other hard cheese, grated and 1 tablespoons picked thyme leaves, then enough cold water to bring it together into a soft dough. Cover and chill for 1 hour.
2 Chill the pastry: Rest the dough in the fridge.
3 Heat the oven: Preheat the oven to 200°C and place a baking sheet on the middle shelf.
4 Cook the filling: Separate the chard stems and leaves. Finely slice the stems and gently fry with 1 red onion, finely chopped in 1 tablespoons olive oil until softened but not coloured. Roughly chop the leaves, add to the pan, and cook until wilted. Transfer to a strainer, cool, then squeeze until dry.
5 Line the tart case: Roll out the pastry on a lightly floured surface and use it to line a 20cm tart case. Return to the fridge to chill while you finish the filling.
6 Make the custard: Beat 2 whole eggs, 2 egg yolks, and 120 grams St Jude curd together in a bowl. Stir in the double cream, whole St Jude cheese, broken into pieces and the chard and onion mixture. Season well with salt and pepper, then pour into the chilled pastry shell. Drizzle with a little extra virgin olive oil.
7 Bake at 200°C: Place the tart on the hot baking sheet and bake for 10 minutes.
8 Reduce and finish baking: Reduce the heat to 180°C and bake for a further 20–25 minutes. The filling should have a very slight wobble when ready.
Notes
You will need a 20cm tart case and a baking sheet.
St Helena & Rocket Tart
Good eaten warm or cold. Adapted from a recipe from The Silver Spoon.
Ingredients
200 grams plain white flour
100 grams unsalted butter, very cold and diced
1 tablespoons poppy seeds
1 tablespoons fresh marjoram or thyme, chopped
200 grams rocket
300 grams St Jude cows' curd
200 grams St Helena, diced into small cubes
2 tablespoons breadcrumbs
2 eggs
Steps
1 Make the pastry: Combine 200 grams plain white flour with a pinch of salt in a bowl. Add 100 grams unsalted butter, very cold and diced and rub in with your fingertips until it resembles breadcrumbs. Add 1 tablespoons poppy seeds and 1 tablespoons fresh marjoram or thyme, chopped, then enough cold water to bring it together into a soft dough. Cover and chill for 1 hour.
2 Chill the pastry: Rest the dough in the fridge.
3 Heat the oven: Preheat the oven to 180°C and place a baking sheet on the middle shelf.
4 Line the tart case: Roll out the pastry on a lightly floured surface and use it to line a 20cm tart case. Return to the fridge to chill while you make the filling.
5 Blanch the rocket: Blanch 200 grams rocket in a pot of boiling salted water for a few minutes, then drain and squeeze out as much liquid as possible.
6 Make the filling: Place the rocket into a food processor with 300 grams St Jude cows' curd, 200 grams St Helena, diced into small cubes, 2 tablespoons breadcrumbs, and 2 eggs. Process on a low speed until combined. Season well with salt and pepper.
7 Fill and bake: Fill the chilled pastry case with the rocket and cheese mixture. Place on the hot baking sheet and bake for 35–37m until set.
Notes
You will need a 20cm tart case and a baking sheet.