Gruyere Cheese Tart

Cook time 1 hour 10 minutes
Servings 6-8


Short crust pastry
125gm butter, cold and cubed
250gm plain flour
1 egg yolk
2 tspn cold water

Flour, for dusting
200g grated Gruyere cheese
½ cup grated parmesan
3 eggs
125ml of milk
250 ml of cream
A pinch of nutmeg
Salt and pepper

Gruyere Cheese Tart


Short crust pastry
Place flour and butter into a blender and blend for a few seconds, until it forms a crumb-like consistency. Add the egg yolk and water, and blend for a few more seconds.

Tip out onto a clean surface and form into a disc. Cover this cling wrap and chill in the fridge for an hour.

Preheat oven at 180° C

Grease and flour a 28cm (approx.) tart mould.

Roll out pastry to be approx. 2mm thick and then lay the mould with the pastry. Place a piece of baking paper over the laid pastry followed by cooking beans (or rice). Blind bake for 15-20 minutes, removing the baking beans and paper half way through the cooking process.

In a bowl, beat the eggs with the milk, cream and the cheese. Add the nutmeg, salt and pepper.

Now add the egg mixture to the par cooked tart base. Carefully place back in the oven and cook for a further 40 minutes.
Cool slightly and serve with a simple salad.