These Wensleydale savoury tarts work well with a salad or as a picnic snack. The crisp, buttery pastry blends particularly well with the Wensleydale cheese and cream. This recipe produces four small individual tarts, so adjust the recipe accordingly for more, or fewer, tarts.
- 5 oz (140g) plain flour
- 2½ oz (80g) cold salted butter, diced
- 3 tablespoons cold water
- 1 onion, diced
- 1 tablespoon cooking oil
- 1 large egg
- 6 tablespoons double cream
- Large pinch of mustard powder
- Freshly ground black pepper, and Cayenne & ground white pepper, to taste
- Good grating of nutmeg
- 2 oz (55g) Wensleydale cheese, finely grated
- Make the pastry and divide into 4 pieces
- Roll each piece and ease them individually into a greased 4-ring baking tin
- Prick the bottoms, cover with foil, and bake the pastry cases ‘blind’ (empty of filling) in a hot oven (180C fan/gas mark 6) for 15 minutes. Remove foil and bake for another 5 minutes. After baking, lower the oven temperature to moderate (160C/gas mark 4)
- Whilst the pastry cases are cooking, prepare the filling by frying the onions until soft and golden. Drain them on kitchen paper
- Whisk egg and cream, stir in the remaining ingredients. Pour the filling into the pastry shells and bake for 12-15 minutes the until the filling is puffed and golden.
Source: Dalesman magazine, ‘Mrs Simkins’ recipes, July 2018, pp. 40-41.