Tenderstem & vintage Cheddar tart with onion marmalade

Name: Tenderstem & vintage Cheddar tart with onion marmalade
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 250 g plain flour, plus extra for dusting; 125 g butter, cold and cubed; 25 Davidstow Cornish Cheddar Vintage, cubed; 4 sprig/s sprigs thyme, leaves only (about 1 tsp, plus a few for the top); 1 No.1 Waitrose Longstock Gold Egg, yolk

Jane Hornby's comforting tart recipe is easy-going, delicious and can move with the seasons.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves8
CourseLunch
Prepare20 mins
Cook1 hr 15 mins
Total time1 hr 35 mins
Pluscooling and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

250g plain flour, plus extra for dusting
125g butter, cold and cubed
25 Davidstow Cornish Cheddar Vintage, cubed
4 sprig/s sprigs thyme, leaves only (about 1 tsp, plus a few for the top)
1 No.1 Waitrose Longstock Gold Egg, yolk

For the filling

200g pack Tenderstem broccoli, trimmed
3 No.1 Longstock Gold eggs
300ml tub Essential Double Cream
1 tsp Essential English Mustard, or to taste
¼ x 20g pack chives, finely chopped
3 tbsp Stokes Red Onion Marmalade
125g Davidstow Cornish Cheddar Vintage, grated

Method

Put the flour, butter and 25g Cheddar into a food processor and pulse until the butter and cheese disappear. Add the thyme. Beat the egg yolk with 3 tbsp cold water and slowly pour in with the motor running, until a smooth ball of dough forms, adding up to an extra tbsp water if needed. If you don’t have a processor, see tip.
Using a little flour for dusting, roll the pastry into a circle about 32cm across. Lift into a loose-bottomed 23cm diameter, 3cm deep tart tin, ease it into the corners and press into the fluted sides using a floured knuckle. Prick the bottom several times. Don’t trim the excess pastry. Chill for at least 30 minutes (or preferably overnight), until firm.
Preheat the oven to 200ºC, gas mark 6. Line the pastry with baking parchment, fill with baking beans, then cook on a baking sheet for 20 minutes until firm and dry. Remove the beans and paper and bake for 10 minutes more, until golden and biscuity. Reduce the oven temperature to 180ºC, gas mark 4. Once cold, use a smallish knife to remove the excess pastry to the level of the tin, or leave as it is for a more rustic look and to speed things up.
For the filling, cut any thicker stems of broccoli in ½ lengthways. Drop into a saucepan of boiling, well-salted water and cook for 2-3 minutes, until bright and al dente. Cool under cold water, then drain. Spread over a clean tea towel, then use another tea towel to pat the broccoli dry.
In a jug, beat together the eggs, cream, mustard and chives. Season generously with black pepper. Spread the onion marmalade over the pastry base, then scatter with ½ the Cheddar. Add the broccoli in a single layer, scatter with the remaining cheese, then pour over the filling. Scatter with a few more thyme leaves, then grind over a little more pepper.
Bake for 30-40 minutes, or until golden and set in the middle. Move from the baking sheet to a rack to cool to room temperature. It can also be served just warm, but take care as the onion marmalade will be a little runny.

Cook’s tip

If you don’t have a food processor or prefer making pastry by hand, rub the butter and cheese (finely grated) into the flour. Add the egg and water mix, then work it in with a round-bladed knife. Bring the dough together with your hands and knead until smooth. Longstock Gold eggs are mixed in size. If you like to be exact, or have other eggs to use, you’ll need about 165g for the filling.