- 6 servings
Contains gluten, peanuts, tree nuts, milk and soy.
Blue cheese and apple form a classic flavour combination in this striking appetiser.
1 cup (150g) plain flour
80g chilled unsalted butter, chopped
2/3 cup (80g) grated cheddar
3 eggs, plus 1 extra egg yolk
100g gorgonzola dolce (see note), crumbled, plus extra to serve
200g creme fraiche
1/4 cup (75g) whole-egg mayonnaise
1 tbsp lemon juice
1 Granny Smith apple, cored
1 Pink Lady apple, cored
1/3 cup (35g) toasted walnuts, chopped
1 celery stalk, cut into matchsticks, inner pale leaves reserved
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6 Method Steps
Grease six 10cm loose-bottomed tart pans. Whiz flour, butter and cheddar in a food processor with a pinch of salt until mixture resembles fine crumbs. Add 1 egg and whiz until the mixture just comes together. Shape into a ball, enclose in plastic wrap and chill for 30 minutes.
Roll out pastry on a floured work surface until 5mm thick. Use pastry to line the tart pans, then chill for 30 minutes.
Preheat oven to 200°C. Line pastry cases with baking paper and fill with baking weights. Bake for 10 minutes, then remove weights and paper and bake for a further 2 minutes or until golden and dry.
Divide 50g cheese among tarts. Beat remaining 2 eggs with extra yolk and creme fraiche. Season and pour into tart cases. Bake for 10 minutes or until set.
Meanwhile, whiz mayonnaise, lemon juice, remaining 50g cheese and 2 tablespoons water in a food processor until smooth.
Slice apples into thin rounds, toss with nuts and celery sticks and leaves. Top tarts with salad, extra cheese and dressing.
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Image by Jeremy Simons
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