My old housemate Grace was planning a housewarming party at her brand new spanking place. It only occurred to me a few days before the party that I could use this as an excuse to do a spot of baking. So I had to think quickly of what to do.
Cue the Party Cheese Tart!
Ok, so it's a version of this Versatile Cheese and Tomato Tart I made a while back, but I figured I'd make it worthy of its name.
It looks a bit like a weird pizza actually. But that's not a bad thing, I don't reckon. Party cheese tart squares, pizza lookalike bites, whatever you want to call it, this will do quite nicely at a party, thank you :-)
Party Cheese Tart For a 12 x 8" flan tin (28 slices):
300g plain flour
Pinch of salt
125g cold butter, diced
Some cold water
OR
450g shortcrust pastry
175g cheddar cheese, grated
1 egg, beaten
200ml double cream
4 tbsp tomato puree
1 red pepper, finely chopped
1 green pepper, finely chopped
75g shallots, finely chopped
75g sweetcorn
1) Sift the flour into a bowl with the salt. Rub in the butter to breadcrumb mixture. Add a little cold water and knead into a dough, adding more water if needed. Wrap and leave to rest in the fridge for 20 minutes.
2) Roll out the pastry to a large rectangle to line the base and sides of the tin. Prick the base with a fork, cover with some foil and some baking beads.
3) Bake blind at 200 degrees C for 15 minutes. Allow to cool completely. Spread the tomato puree over the base.
4) Put the oven back on to 190 degrees C. In a bowl, mix the cheese with the egg, then carefully mix in the cream. Pour the whole mixture into the baked pie crust.
5) In another bowl, mix together the pepper, shallots and sweetcorn.
6) Bake for 25-30 minutes until the filling is set.
Pie out. 300g plain flour
Pinch of salt
125g cold butter, diced
Some cold water
OR
450g shortcrust pastry
175g cheddar cheese, grated
1 egg, beaten
200ml double cream
4 tbsp tomato puree
1 red pepper, finely chopped
1 green pepper, finely chopped
75g shallots, finely chopped
75g sweetcorn
If using pre-made pastry, go to step 2.
1) Sift the flour into a bowl with the salt. Rub in the butter to breadcrumb mixture. Add a little cold water and knead into a dough, adding more water if needed. Wrap and leave to rest in the fridge for 20 minutes.
2) Roll out the pastry to a large rectangle to line the base and sides of the tin. Prick the base with a fork, cover with some foil and some baking beads.
3) Bake blind at 200 degrees C for 15 minutes. Allow to cool completely. Spread the tomato puree over the base.
4) Put the oven back on to 190 degrees C. In a bowl, mix the cheese with the egg, then carefully mix in the cream. Pour the whole mixture into the baked pie crust.
5) In another bowl, mix together the pepper, shallots and sweetcorn.
6) Bake for 25-30 minutes until the filling is set.
Read my other Friday Pie Day adventures.
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