Rosie Birkett’s recipe on how to turn leftover cheese into a delicious tart | cheese

tA tart is a great way to turn any cheese you might have in the fridge into a delicious meal. Salad and potatoes make it an extra spread, and they’re two elevated side dishes you can have when you’re over with friends—both would be equally great with lemon roast chicken.

Lazy cheese tart

to equip 30 minutes
cook 1 hour 15 minutes
serves 4-6

You can use any cheese blend you can imagine here; I like to have something that melts really well, like cheddar or Comte, as well as a soft cheese like Brie, while blue cheese lends some character. Cornish and pickled onions add a lovely crunch and acidity. If you make the tart ahead, it’s worth reheating it, so that the cheese comes out when you cut it.

350 gr short pastryfrom 1 x 500g (use the rest for cheese biscuits, or freeze)
1 large onionPeeled and chopped
1 stalk of celeryincluding the leaves, cut into strips
1 tablespoon of thyme leaves
Salt and black pepper
2 tbsp olive oil
1 tablespoon of salted butter

Dash of Worcestershire sauce
3 eggs

A pinch of dried tarragon
(my choice)
Nutmeggrating
225 ml double cream
250 grams of mixed cheese (boycott, cheddar, Stilton Brie) – half of the hard cheese cut into 2 cm cubes, the rest is grated; Soft cheese torn into pieces
95g Pickled cornichons with pickled onionsstrainer, chopped cornichons, quartered onion

On a lightly floured surface, roll the pastry into a circle large enough to line a 20cm-bottom tart tin, making sure it is no thicker than a £1 coin. Gently lower the pastry into the tin and press it into the base and edges – I use a small piece of excess pastry to press it into the edges. Prick the entire base with a fork, but not puncture it completely, and refrigerate for 30 minutes.

Meanwhile, sauté the onion, celery, thyme, and a pinch of salt in the olive oil and butter over medium heat for eight to 10 minutes, until soft and aromatic, but not coloured. Add a splash of Worcestershire sauce, turn up the heat and leave to cool. Preheat the oven to 190°C (Fan 170°C) / 375°F / Gas 5, and place on the baking tray to heat.

Tear off a baking sheet large enough to line the tin and line it. Open it, put it in the cooled pastry and fill it with breadcrumbs. Bake blind for 25 minutes, then remove beans and parchment. If the pastry has puffed up a bit, don’t panic – just pierce it gently with a fork to get the air out, again being careful not to pierce all the way through. Brush the dough all over with the beaten egg and bake for another eight minutes, until golden.

Crack the other two eggs into a bowl, add any leftover egg wash, and season with a little more salt, pepper, dried tarragon, and nutmeg. Whisk in the cream, then add the grated hard cheese, reserving a little for the cream. Spread the onion mixture over the base of the tart case, spread the cornichons and pickled onions on top, followed by the shredded and hard soft cheese pieces. Pour over the cheese custard mixture, top with grated hard cheese and bake on the middle rack for 25-30 minutes, until golden and golden brown.

Kale, parsley and garlic croutons salad

to equip 10 minutes
cook 6 minutes
serves 4-6

You can leave out the raisins, but I love the sweetness they bring.

1 handful black cabbage, Or other kale leaves, leaves stripped and roughly torn

for seasoning
2 tsp golden raisins
4 tbsp
Sweet white wine or rice vinegar
Dash of Worcestershire sauce
A generous pinch of chili flakes
(I love paprika)
1 clove of garlicpeeled and chopped
50 grams of Parmesan cheese
grated
4 tbsp olive oil

for roasting garlic
2 tablespoons of olive oil
1 tablespoon of butter
3 slices of sourdough
Cut into pieces 2-3 cm long
1 clove of garlicpeeled and chopped
1 tablespoon finely chopped parsley
juice
½ lemon
Unstable sea salt
to taste

Combine the raisins and half of the vinegar in a small saucepan and bring to a boil. Turn off the heat and let it soak while you make the toast.

Heat the olive oil and half of the butter in a frying pan over medium heat. Once the butter has melted, add the bread and fry for a few minutes on one side, until crispy and golden. Flip and fry on the other side, until the toast is crispy and golden all over. Reduce heat, add remaining butter, garlic, parsley, and lemon juice, and simmer for 2 minutes, brushing the toast as you go, until it coats and cooks the garlic. Use a slotted spoon to transfer to a plate lined with a kitchen towel and season well with the salt flakes.

To assemble, pour soaked raisins into a large salad bowl and add remaining vinegar, Worcestershire sauce, chili flakes, garlic, and half of the Parmesan cheese, then season. Whisk the mixture, then add the olive oil and whisk until it turns into an emulsion. Add the kale and heart, massaging the dressing into the leaves until the greens are noticeably loose and their structure is slightly broken by the dressing. Scatter the croutons and remaining Parmesan over the top, and serve.

Brown Butter Potatoes With Zaatar, Lemon, Chili And Capers

to equip 5 minutes
cook 20 min
serves 4-6

500g new or pink fir waxy potatoes, peeled
Salt and black pepper
2 tbsp
butter
1 tablespoon of olive oil
1 tablespoon of capers
½ teaspoon dried thyme
Zest and juice of ½ lemon

1 clove of garlic
Peeled and grated
a A pinch of red pepper flakes

Boil the potatoes in salted water for 12 minutes, until tender. Drain and leave to cool slightly, then cut in half.

Melt the butter in a skillet large enough to hold all the potatoes, let it explode, die again, slightly brown like hard caramel, until it gives off a delicious nutty aroma, then add the oil and fry the capers until crispy. exhausted. Using a slotted spoon, transfer the capers to a kitchen towel-lined plate.

Add the lemon juice to the skillet, then the potatoes, and saute in the hot lemon butter for five minutes, until colored and caramelized at the edges. Add the oregano, lemon zest, garlic, and cayenne pepper, and toss for a minute or two, until fragrant, then return the capers to the skillet and toss to coat everything in the delicious butter. Transfer to a warm bowl and serve.

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