I concocted this wee number while staying at mum and dad’s in the country. They had just-picked fresh walnuts in their shells and mum had just whipped up a batch of her delish tamarillo chutney. Paired with blue cheese and rocket the combo was divine. Of course this will still work well with supermarket walnuts and either tomato or caramelized onion chutney. Perfect for a late afternoon picnic or weeknight dinner. Enjoy x
Walnut pastry
200g plain flour
50g walnuts
50g cold butter, chopped
25g parmesan cheese, grated
1 egg, lightly beaten
2 tsp cold water
Filling
1 tbsp olive oil
1 brown onion, chopped
3 large garlic cloves, finely chopped
2 whole eggs
and 2 egg yolks
250ml cream
120g blue cheese, crumbled
1/2 cup of chutney (I used tamarillo but tomato or caramelised onion would work well)
2 cups rocket
To make the pastry, whizz the flour and walnuts in a food processor until the walnuts are very fine. Add the butter and cheese and whizz again until the mixture resembles breadcrumbs. Add the beaten egg and 2 tsp cold water. Pulse until the mixture forms a dough, adding a little more water if needed.
Tip directly in to lightly greased tart tin with removable base (approx 27cm), press in to base and sides, prick a few times with a fork and chill for 30 minutes. This will prevent shrinkage.
Heat oven to 200C. Line your pastry with baking paper, fill with baking beans and bake for 15 mins. Remove the paper and return to the oven for a further 10 mins – this will allow the base to dry out before you add the filling. Reduce oven to 160C.
While the base is cooking make the filling. Heat the olive oil in a frying pan over a medium heat and add the onion. Fry for 5 mins , then add the garlic and fry for another 2-3 being careful not to burn it. Set aside
Crack the eggs into a bowl and add the yolks. Beat lightly with a fork before pouring in the cream. Stir in the onion and garlic, as well as three-quarters of the blue, and the rocket.
Pour the mixture into the tart case, add the remaining cheese, dollop with teaspoons of chutney and season.
Bake for 40-50 mins until the filling is set and feels firm to the touch. Remove from the oven and allow to cool for 10 mins. Scatter over rocket and black sesame seeds if you wish. It’s great the next day for lunch.
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