Broad bean & Lancashire cheese tart
- Preparation and cooking time
- Cook: -
- Plus chilling
- More effort
- Serves 4
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Showing items 1 to 3 of 6
For the pastry
- (Or use 300g/10oz bought shortcrust pastry)
- 200g plain floursifted
- 100g chilled unsalted butterdiced
- ½ tsp salt
- 1 medium eggbeaten
For the filling
- 300g shelled fresh broad bean(about 900g/2lb in their pods)
- 100g honey roast hamdiced
- 175g farmhouse Lancashire cheese
- 4 medium eggs
- 200ml tub crème fraîche
- 100ml milk
- green saladto serve
Nutrition: per serving
- kcal600
- fat44g
- saturates17g
- carbs30g
- sugars0g
- fibre4g
- protein23g
- salt1.9g
Method
step 1
Make the pastry. Tip the flour, butter and salt into a food processor and process briefly, add the egg and process until it forms small clumps. Remove and form into a ball, then wrap in cling film and chill for about 30 minutes. Roll out to fit a 4cm deep, 23cm round loose-bottomed flan tin. Prick the base and chill for 30 minutes.
step 2
Preheat the oven to 200C/gas 6/fan 180C. Cook the broad beans in boiling salted water for 3-4 minutes until just tender, drain and refresh in cold water. Pat dry.
step 3
Bake the pastry case blind for 15 minutes. Remove from the foil and beans and bake for a further 5 minutes. Cool slightly. Reduce the oven to 190C/gas 5/fan170C.
step 4
Scatter the beans and ham in the pastry case and crumble the cheese on top. Whisk together the eggs, crème fraîche and milk and season with salt and pepper. Pour over the beans and bake for 30-40 minutes until golden brown and puffed. Serve warm, with salad.
