A handful of a walnuts transform this cheese tart from tasty to terrific. Not only do they add texture and colour, but their nuttiness goes really well with the creamy but sharp cheese. With a tomato salad, and a bottle of red wine, it makes a very fine lunch indeed.
Preheat the oven to 200C/Gas 6.
Place the walnuts in a food processor and whiz until ground.
Add the flour and butter and whiz again until the mixtures forms fine crumbs.
Pour in 3 tbsp very cold water and pulse again to form a firm dough.
Roll the pastry out on a floured surface and use to line a 20cm loose-bottomed tart tin then chill for 30 minutes.
Prick the base, fill with crumpled foil and bake for 10 minutes then remove the foil.
Lower the oven to 180C/gas 4.
Beat together the cream and eggs until well blended. Stir in the cheese and chilli flakes and pour into the tart case.
Bake for 25 minutes until just set.
Leave to cool for a few moments the lift out of the tin sliced.
Serve with a tomato and red onion salad drizzled with red wine vinegar.
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