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                                                                  This luxury veggie dish is perfect for a summer picnic.

                                                                  Ingredients
                                                                  • Yes No 300g shortcrust pastry
                                                                  • Yes No 200ml double cream
                                                                  • Yes No 4 egg yolks
                                                                  • Yes No gruyère cheese
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No sun dried tomatoes, blitzed a paste
                                                                  • Yes No a soft goat's cheese
                                                                  • Yes No a of chives
                                                                  • This luxury veggie dish is perfect for a summer picnic.Preheat your oven to 180ºC/350ºF/gas 4. On a clean floured work surface, roll out your pastry until it is the thickness of a pound coin. Carefully line an 8-inch tart shell with the pastry and place in the fridge to chill for at least half an hour. Line the tart with baking paper or cling film, fill with rice or baking beans and ‘bake blind’ for 8–10 minutes. Make a custard by whisking together the cream and egg yolks and then adding the grated cheese, reserving a handful for later. Season with a little salt and pepper, depending on the saltiness of the cheese. Spoon out the rice or baking beans from the tart shell and lift out the paper. Pop the pastry case back in the oven for 10 minutes until just cooked. Remove and leave to cool slightly. Whizz the sun-dried tomatoes in a food processor, spread over the bottom of the tart shell and pour the custard mixture on top. Break the goat's cheese into chunks and distribute around the tart. Sprinkle the chives and the rest of the Cheddar over the top and bake for 10 minutes. Remove and leave to cook slightly before serving. Tip: Grate more Cheddar over the tart if you don’t like goat’s cheese.
                                                                    Steps:
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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