31 11 APRIL 2024 Food&Drink A classic cheese tart is one of my fallback dishes for lunch with friends and family – a recipe that’s easy-going, delicious and can move with the seasons. The wonderful amber yolks of No.1 Longstock Gold Eggs bring a sunshine glow to the custard here, so use them if you can. The other key elements are flexible – vintage Davidstow has an outstandingly deep cheesy flavour and tart bite, but any extra mature hard (or blue) cheese will make a good stand-in. Switch some of the cream for full fat soft cheese or crème fraîche, or maybe go for asparagus or blanched and wellsqueezed spinach in later months. Bring the tart to the table with a salad (red chicory, pear and walnut works well), some good bread, and maybe a family friendly soup to keep pickier children happy. Halfway through this kind of meal I usually realise that I’m still wearing my floury apron – but with good food and company, it really doesn’t matter. Jane is a food writer, editor, cookbook author and Weekend contributor. @janehornby Photographs: Clare Win eld, Food styling: Jennifer Joyce, Styling: Max Robinson, Art direction: Corrie Heale Serves 8 Prepare 20 minutes + chilling and cooling Cook 1 hour 15 minutes 250g plain our, plus extra for dusting 125g butter, cold and cubed 25g Davidstow Cornish Cheddar Vintage, cubed 4 sprigs thyme, leaves only (about 1 tsp, plus a few for the top) 1 No.1 Longstock Gold Egg, yolk For the lling 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, nely chopped 3 tbsp Stokes Red Onion Marmalade 125g Davidstow Cornish Cheddar Vintage, grated 1 Put the our, 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 Tenderstem & vintage Cheddar tart with onion marmalade dough forms, adding up to an extra tbsp water if needed. If you don’t have a processor, see tip. 2 Using a little our 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 uted sides using a oured knuckle. Prick the bottom several times. Don’t trim the excess pastry. Chill for at least 30 minutes (or preferably overnight), until rm. 3 Preheat the oven to 200ºC, gas mark 6. Line the pastry with baking parchment, ll with baking beans, then cook on a baking sheet for 20 minutes until rm 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. 4 For the lling, 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. 5 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 lling. Scatter with a few more thyme leaves, then grind over a little more pepper. 6 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. V Per serving 2283kJ/550kcals/42g fat/26g saturated fat/30g carbs/6.9g sugars/1.5g bre/13g protein/0.5g salt ‘The wonderful amber yolks of No.1 Longstock Gold Eggs bring a sunshine glow to the custard’ JANE’S TIPS If you don’t have a food processor or prefer making pastry by hand, rub the butter and cheese ( nely grated) into the our. 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. No.1 Longstock Gold Eggs are mixed sizes. If you like to be exact, or have other eggs to use, you’ll need about 165g for the lling. JANE HORNBY What I’m cooking
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