Raclette Tart

I love raclette cheese! I was hurrying to find things to do with the cheese after heating it up on top of boiled potatoes and cold meats before the cheese went bad and I came across this recipe from Nigel Slater in The Guardian. It was really good, lovely and tasty and the cheese was fantastic and melty in the bottom of the tart.

Raclette Tart (from The Guardian)

(Serves 6)

200g plain flour
100g butter
1 egg yolk
milk

For the filling:
350g raclette, thinly sliced
50g salami, thinly sliced or shredded
2 tsp peppercorns
12 cornichons, halved
2 eggs
150ml creme fraiche
good pinch thyme leaves, chopped

Put the flour in a large mixing bowl with a pinch of salt. Cut the butter, rub it in with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk, mix a little more then add enough milk – a couple of tablespoons – to bring the dough to a soft, rollable consistency.

Flour a board, roll the pastry out and use it to line a 22cm shallow-sided tart tin – preferably one with a removable base. Line with greaseproof paper and fill with baking beans. Set aside for 20 mins in the fridge to rest. This will stop it shrinking during baking. Set the oven to 200C and place a metal baking sheet in the oven.

When the pastry case has rested, bake on the hot baking sheet for 20 mins. Remove the case from the oven, carefully lift out the paper and baking beans, then return to the oven for 5 mins, until dry to the touch. Remove from the oven and lower the heat to 180C.

Put the eggs in a mixing bowl, then stir in the crème fraîche and a little salt and black pepper.

Place the slices of cheese neatly in the base of the tart case. Scatter over the shredded salami, green peppercorns and cornichons, then pour over the crème fraîche and egg mixture. Place on the heated tray in the oven and bake for 25-30 mins until the filling is lightly set and pale gold. Leave to cool a little before serving.