Post by kickingfrog on Mar 8, 2011 20:34:06 GMT
Cheese Tart With Oatmeal Crust
22 / 02 / 10
Fiona Smith
Ingredients
200g flour
100g rolled oats
125g butter, diced and softened, plus extra for greasing
1 egg
½ teaspoon salt
1 teaspoon caster sugar
225g cream cheese, softened
150ml cream
4 medium eggs
3 tablespoons chopped chives
¼ teaspoon pepper pinch of nutmeg
200g creamy blue cheese
On the bench top, mix together the flour and oats then make a well in the centre.
Put the butter, egg, salt and sugar in the well and, with your hands, work them together while slowly starting to incorporate the flour and oats into the mixture along with 2 tablespoons of cold water. Keep working with your hands until all mixed.
Knead the dough lightly, just 2-3 times, until smooth. Form into a disc, wrap in plastic wrap and chill for 1 hour before using.
Butter a 22cm-23cm flan tin. Roll the pastry out to a 26cm round and carefully place in the tin, pressing it into place. Refrigerate to rest for 20 minutes.
Preheat the oven to 200°C.
Prick the bottom of the pastry base and line with baking paper. Fill with baking beans and bake blind for 25 minutes. Take out of the oven, remove the paper and beans, and place on a rack to cool completely.
Reduce the oven to 190°C.
In a bowl, whisk the cream cheese until smooth then whisk in the cream followed by the eggs, chives, pepper and nutmeg.
Cut or crumble the blue cheese into 1cm cubes and scatter over the pastry base then pour the egg mixture over.
Bake for 30-35 minutes until set, risen and golden.
Serves 6-8.
www.cuisine.co.nz/index.cfm?pageId=62291&purchase-xanax
22 / 02 / 10
Fiona Smith
Ingredients
200g flour
100g rolled oats
125g butter, diced and softened, plus extra for greasing
1 egg
½ teaspoon salt
1 teaspoon caster sugar
225g cream cheese, softened
150ml cream
4 medium eggs
3 tablespoons chopped chives
¼ teaspoon pepper pinch of nutmeg
200g creamy blue cheese
On the bench top, mix together the flour and oats then make a well in the centre.
Put the butter, egg, salt and sugar in the well and, with your hands, work them together while slowly starting to incorporate the flour and oats into the mixture along with 2 tablespoons of cold water. Keep working with your hands until all mixed.
Knead the dough lightly, just 2-3 times, until smooth. Form into a disc, wrap in plastic wrap and chill for 1 hour before using.
Butter a 22cm-23cm flan tin. Roll the pastry out to a 26cm round and carefully place in the tin, pressing it into place. Refrigerate to rest for 20 minutes.
Preheat the oven to 200°C.
Prick the bottom of the pastry base and line with baking paper. Fill with baking beans and bake blind for 25 minutes. Take out of the oven, remove the paper and beans, and place on a rack to cool completely.
Reduce the oven to 190°C.
In a bowl, whisk the cream cheese until smooth then whisk in the cream followed by the eggs, chives, pepper and nutmeg.
Cut or crumble the blue cheese into 1cm cubes and scatter over the pastry base then pour the egg mixture over.
Bake for 30-35 minutes until set, risen and golden.
Serves 6-8.
www.cuisine.co.nz/index.cfm?pageId=62291&purchase-xanax