New season potato, caramelised onion chutney and Farmhouse Wensleydale Quiche Image

New potato, caramelised onion chutney and Wensleydale cheese quiche

  1. Sift the flour and a pinch of salt into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Stir in the egg yolk and 3 tbsp cold water, then quickly bring together to form a firm dough. Wrap well in cling film and allow to rest for 20 mins in the fridge.
  2. Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and line a deep 23cm tart tin. Cover with baking parchment and fill with baking beans. Cook for 20 mins, then remove the paper and beans and cook for 5-10 mins more until tart case is pale and sandy in texture. 
  3. Remove and turn the oven down to 160C/140C fan/Gas2. Spread the base of the tart with the onion chutney and then top with the potatoes and Farmhouse Wensleydale cheese. Whish together the eggs and cream cheese until there are no lumps and then add the milk and season with sea salt flakes and freshly ground black pepper. Pour into the tart case and cook for 50-60 minutes or until just set. Remove and cool on a wire rack.

 

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