Sussex Blue and Kalamata Olive Tart
Makes 6 tarts
This spring / summer dish is just wonderful for summer picnics, served with a fresh green salad or perhaps the Food for Friends Gazpacho soup!
250g puff pastry
1 egg yolk, beaten
120mm patty / tart tins, greased and floured
For the filling:
6 large eggs
600ml double cream
125g Sussex blue cheese, chopped into small pieces
6 Kalamata olives, pitted
3 dashes of Worcestershire sauce
1 pinch salt and freshly ground black pepper
Preheat the oven to 200°C / gas mark 6.
Roll out the puff pastry. Form the pastry into a log shape. Cut the pastry into 6 thin round slices and gently press pastry slices into the patty/ tart tins, making sure that you push the pastry halfway up the tins to line them. Prick the base of each pastry case.
Whisk together the eggs, Worcestershire sauce, salt and pepper.
Put the cream and cheese in a heavy-based saucepan and on a low heat (stirring occasionally) and cook until the cheese has melted into the cream.
Gradually pour the hot cream (while whisking) into the egg mixture and mix
Pour the egg and cream mixture into the saucepan and cook over a low heat (stirring
constantly) until the mixture thickens (approx 5 minutes). Take care not to let it come to the boil. Strain into a bowl.
Divide the tart mixture into the tart cases, dropping the olives on top and place in the oven for 8-10 minutes (or until the filling starts to rise).
Remove the tarts from the oven (when the filling starts to rise) and allow to cool for approximately 5 minutes. Then remove from the cases.