Blue Cheese Tart
This will make 2 tart cases:
Ingredients:
Yeast tart pastry:
250g plain flour
2 teaspoons Fermipan yeast
2 eggs
2 teaspoons salt
90g unsalted butter or 6 tablespoons thick cream
4 tablespoons water
Filling:
240g blue cheese (preferably Gippsland blue)
4 eggs
120ml milk
120ml King Island cream
Alternate Filling:
240g goat cheese
5 eggs
240ml cream
Fresh thyme
Method:
Pastry:
Preheat oven to 220oC
Mix flour, yeast, salt. Mix eggs with water.
Make well in dry ingredients and add egg/water and soft butter or cream.
Work lightly to a soft dough. Leave to rise approx. 2 hours.
Knock down. Sprinkle with a little flour and divide into rounds.
Butter and flour tins and lightly press dough to edges.
Allow to rise, covered with dry cloth a further half hour.
Press again to edges of tin.
Filling:
Soften cheese to room temperature.
Mash with cream.
Add eggs which have been lightly beaten with milk.
Stir two mixtures together GENTLY for fear of curdling.
Spoon filling into dough lined tins and place immediately in oven.
Bake 35-45 minutes then reduce to 180oC for a further 5 minutes cover the filling.
These times are for small tins.
A larger one will take longer.
