Nadiya’s Ploughmans Tart With a Twist
A cheese and pickle sandwich in a tart with a cheese cracker twist!
Ingredients
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Pastry
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225g Plain Flour
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100g Diced Unsalted Butter
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Pinch of Salt
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50g Crushed Cheese crackers
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Filling
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150g Cheddar Cheese
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75g crushed Cheese crackers
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100g Sandwich Pickle
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3 Eggs
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150ml Milk
Directions
Did you watch ‘Nadiya’s British Food Adventure’ on the BBC? I think Nadiya is great, in fact she’s an inspiration to me. I loved her last programme,’ The Chronicles of Nadiya’ so I’ve was glued to the TV for the whole series. One recipe that really stood out to me was the cheese and pickle ploughmans tart. Actually, I starting baking one as soon as the credits rolled! It was a very spur of the moment bake so I had to play around with the ingredients I already had in the house but my little twists turned out great!
The main twist was the addition of Cheez-Its. I got two boxes in my Approved Food order and was looking for a way to use up an open box. I crushed them into powder and put them in the crust instead of paprika and then I went even further and put some crumbles up ones on top! If you can’t get Cheez-Its you could use mini cheddars. I also use my trusty shortcrust pastry recipe rather than shop bought, but you could buy it ready made if you want.
You can find the original recipe here if crushed up cheese crackers aren’t your thing. To make this tart extra special you could use The English Provender Co. Chutneys!
Pastry
Mix the salt and flour together and rub the butter into the flour using your fingertips. When it resembles fine breadcrumbs stir in the crushed cheese crackers and add 2-3 tbsp of water a little at a time until a dough is formed. wrap in cling film and chill for 30 minutes.
Preheat the oven to 180/160ºc fan. Grease a large tart tin and flour your work surface. Roll the pastry out so it is big enough to line the tin and is about half a centimetre thick. Press into the tin making sure you get right into the edges. Leave the excess overhanging (unless there's loads, then trim it slightly). Line with baking parchment, fill with beans and bake for 25 minutes. Remove the beans and return to the oven for a further 15 minutes until golden.
Filling
Grate the cheese and set aside. In a bowl or jug, beat the eggs and milk together. Once the pastry has cooked spread the pickle evenly over the base before sprinkling the cheese and then the cheese crackers on top. Carefully pour the milk and egg over the cheese. Try not to disturb the pickle too much while you're pouring. Bake for 25-30 minutes until the middle is slightly wobbly. Leave to cool slightly or completely before serving.
Ingredients
Pastry |
|
| 225g Plain Flour | |
| 100g Diced Unsalted Butter | |
| Pinch of Salt | |
| 50g Crushed Cheese crackers | |
Filling |
|
| 150g Cheddar Cheese | |
| 75g crushed Cheese crackers | |
| 100g Sandwich Pickle | |
| 3 Eggs | |
| 150ml Milk | |
