Cheddar and Spring Onion Tart by Mark Kempson the Chef at Kings Arms Hotel, Hampton Court
A well made tart is a wonderful thing and has the ability to deliver a great deal of flavour and pleasure. This tart is a perfect treat for the weekend, personally when it is fresh I like to cut a slice and serve with some roasted vine tomatoes and a peppery radish salad. Enjoy!
INDGREDIENTS (makes one 20cm x 3.5cm tart)
225g Plain Flour (sifted)
112g Cold Diced Unsalted Butter
2 Egg Yolks
1 tsp Salt
4 tbsp Cold Water
250g Red Onion (finely sliced)
100g Strong Mature Cheddar (grated)
12 Spring Onions (finely sliced)
250 ml Double Cream
1 tbsp Rapeseed Oil
Salt and Pepper
METHOD - Set you oven to 160°c.
The Pastry - Place the flour and salt into a large bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Add the water and egg, mix to form the dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
The Filling - Place a medium size saucepan on a low heat. Add the oil, red onions and seasoning. Sweat down with a lid on, stir regularly to ensure that the onions do not caramelise or colour. Remove from the heat when soft and tender (10-15 minutes) drain any liquid. Place the sweated onions in a large mixing bowl and allow them to cool. Crack the eggs into a separate bowl and gently whisk, add the cream, mix and season. Add the cheddar and spring onions. Pour over the sweated red onions and mix well. Cover with cling film and allow to stand at room temperature whilst you prepare the tart case.
The Tart - Remove the pastry from the fridge and roll out on a lightly floured surface. Line the tart case and then chill for 5 minutes. Once chilled trim the excess pastry around the tart and line with baking paper and baking beans, Place in the oven and bake until golden (normally 15 minutes). Remove from the oven then take out the baking beans and baking paper. Place the tart case back in the oven and then pour in the filling. Bake for around 45 minutes, turning after 20 minutes to ensure an even cook. When the tart is nicely golden on top and set remove from the oven and allow the tart to cool for 5 minutes. Now remove the tart from the case to prevent it sweating. Place on a cooling rack for a further 25 minutes.
For more information about Kings Arms Hotel, Hampton Court Click HERE
Pair these summer dishes with Le Météore Rosé from Domaine du Météore
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- 200 ml Gin
- 200 ml Red Vermouth - Martini Rosso
- 200 ml Orange Curacao - Triple Sec
- Either lemonade, ginger ale, tonic water or iced tea
- Strawberries, mint leaves and cucumber
- Slices of orange, apple, lemon and other fruits are optional
Strawberry Gin Smash Cocktail - Serves 8
In the world of cocktails, the smash is historically a drink that called for mint, a lump of sugar, ice, and the spirit of your choice. The Savoy Cocktail Book, originally printed in the 1930s, says “The smash is in effect a julep on a small plan.”
Like the julep, smashes have come to include all sorts of fruit, and this one showcases sweet, ripe red British strawberries.
You can choose your spirit — rum, brandy, whisky, and gin (our favourite for this is Chelsea Flower Gin from Partridges!) all work.
Add lemon, lime juice, or bitters to muddle with your sugar, or skip the sugar and top with a spritz. Basil and lemon balm, as well as the traditional mint, have made their way into smashes, too.
INGREDIENTS - For a pitcher:
2 tablespoons granulated sugar
2 limes, juiced (about 60ml)
500g fresh strawberries
750ml soda water
Fresh mint sprigs, for garnish