Cornish Blue and red pepper tart recipe
- 250g plain flour
- 125 g of Cornish butter
- One large free range egg
- tablespoon of cold water
Cube the butter place with all other ingredients in a food processor with a blade attachment and just wizz up ’til it binds together. Tip out on a floured board and kneed to form a pastry. Place in a bag and chill for 30 mins. ( the pastry not you).
- One Red Pepper
- 4 banana shallots
- 4 large free range eggs (better golden colour) could use Duck eggs if available.
- 1/2 pint Cornish milk
- 2 175g wedges of Cornish Blue Cheese so about 350g in total
- Fresh sage and chives
- oil for frying
Roll out your pastry and line a loose bottom tart tin (12 inch max ) and cover with baking parchment and pour in baking beans and blind bake for 20 mins on 180Deg C , Gas Mark 4
Whilst this is baking, finely chop the Shallots and dice the pepper in to long thin strips.
Place in a frying pan and with a little oil soften the shallots and pepper until they just begin to colour.
Carefully take out the tart case when done, and remove the baking beans with the parchment, and tip the fried onions and pepper in to the tart.
Now with a cheese grater, grate one wedge of the Cornish Blue in to the pastry case, put the eggs milk in to a pint jug and whisk ’til combined. Take the other wedge of Cornish Blue cheese and cut in to thin triangles, if you are careful this will set the portions of the tart. Place the triangles in a circle around the tart.
Now if you can put the tart in the oven on 180 Deg C again, on a shelf and with the shelf out, carefully pour in the egg mixture. If I have the quantities correct it should just fill up the tart nicely, sprinkle on a dressing of chopped sage and chives and bake for 25 mins.
It’s done when the top is golden so keep an eye on it towards the end.
Recipe kindly provided by Kevin at the Minions Shop and Tea Rooms