Warm gruyere cheese tart with grapes, smoked chicken and spinach
This savoury tart makes for a great communal dish. The Swiss cheese is the perfect ingredient partner as it’s sweet yet subtly salty with a grainy mouthfeel.
Prep time: 25 minutes
Cook time: 25 minutes
250g plain flour
150g cold butter
1 whole egg
1tbsp cold milk
- Put flour into a whisking bowl or onto a clean work surface. Make a well in the middle of it.
- Add in cold butter, salt, sugar and egg into the well and work the mixture until it is grainy and crumbly in texture.
- Add in milk and keep working on the dough until it is smooth.
- Wrap the dough with cling film and store it in the fridge until slightly harden and ready to roll.
350g pâte brisée
1 whole egg
3 egg yolks
300ml double cream
Pinch nutmeg powder
Pinch salt and pepper
150g smoked chicken, sliced to bite size
½cup black grape, peeled and deseeded
1cup freshly grated Gruyere Cheese, available from Greengrocer
50g fresh spinach
- Roll out the pastry (pâte brisée) into a 2cm thick sheet.
- Lightly grease with butter and flour a 10cm diameter baking tin.
- Line the tin with the pastry and make small prick holes all over it evenly with a fork.
- Preheat the oven at 190°C and blind bake the pastry (place a sheet of baking paper over the pastry and use uncooked rice or beans to weigh it down) for 15 minutes.
- Remove the baking paper and rice or beans from the tin and further bake for 5 minutes.
- Leave the tin to cool for about 15 minutes before adding in the filling.
- To make the filling, combine egg, yolks, cream, nutmeg powder and season with salt and pepper to taste.
- Add smoked chicken, grapes, and gruyere cheese to the egg mixture.
- Fill the prebake pastry case evenly with tart filling to the brim.
- Bake the tart in the oven for 15 minutes at 170°C or until it cooked.
- Unmold the tart onto a wire rack to cool.
- Serve tart with spinach as garnish.