Red Leicester Spring Tart

  • Serves: 4-6
  • Level: medium

    • A golden, cheesy and packed with seasonal goodness tart. Filled with our Red Leicester and topped with Asparagus, radishes and crunchy walnuts. Follow along with James here.


    Prepared using:

    Red Leicester Red Leicester
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    Shopping list

    • For the pastry:
    • 350g plain flour (James chose malted flour for extra texture)
    • 175g salted butter
    • 50g Barber’s Red Leicester
    • Cold water
    • 1 tbsp thyme
    • 1/2 tsp cracked black pepper
    • For the filling:
    • 5 eggs, beaten
    • 125ml whole milk
    • 2 tbsp Cornish clotted cream
    • 200g Barber’s Red Leicester, grated
    • 1/2 tsp grated nutmeg
    • Pinch of salt and cracked black pepper
    • 8 radishes, chargrilled
    • 4 asparagus spears, chargrilled
    • Handful of walnuts
    • 1-2 tsp of wild garlic pesto (optional)

    1. Step 1

      Make your shortcrust pastry by rubbing the flour and butter together into a breadcrumb texture. Add in the thyme, cheese and pepper. Then gradually add cold water until it holds together as a pastry dough. Wrap or cover and allow to rest in the fridge for 1-2 hours or overnight.

    2. Step 2

      Preheat your oven to 180˚C and roll out your cheesy, thyme infused pastry on a floured surface and fill a tart case. Prick with a fork an add baking beans. Bake for 25-30 mins and then allow to cool.

    3. Step 3

      Beat your eggs and add in milk, cream, cheese, nutmeg and seasoning. Whisk well and pour into your baked tart case. Increase your oven temperature to 200˚C

    4. Step 4

      Top the tart with slices of chargrilled asparagus, radishes and walnuts. Add a few spoonful’s of wild garlic pesto if available… Bake in a hot oven for 30 mins and allow to cool before serving on a wire rack. Try serving with a green salad and some Hasselback new potatoes.

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