Delicious Taleggio Tart in Walnut Crust

Step 1: Prepare the Pastry

1. Blend the Ingredients: In a food processor, combine 200g plain flour and 50g shelled walnuts. Pulse until the walnuts are finely ground.
2. Add Butter and Cheese: Add 50g cold butter (chopped into small pieces) and 25g grated vegetarian hard cheese. Pulse again until the mixture resembles breadcrumbs.
3. Form the Dough: Add 1 beaten egg and 1 tsp cold water. Pulse until the mixture comes together as a dough. If it’s too dry, add a bit more cold water.
4. Chill the Dough: Wrap the dough in cling film and refrigerate for 30 minutes.

Step 2: Line the Tart Tin

5. Preheat the Oven: Heat the oven to 200°C (180°C fan/gas 6).
6. Roll Out the Pastry: On a lightly floured surface, roll out the chilled pastry to about 5mm thick (similar to a 50p coin).
7. Line the Tin: Use the rolled pastry to line a 23cm tart tin. Prick the base several times with a fork.
8. Chill Again: Return the lined tart tin to the fridge for another 15 minutes to prevent shrinkage.

Step 3: Prepare the Filling

9. Cook Shallots and Garlic: In a frying pan, heat 1 tbsp olive oil over medium heat. Add 6 sliced shallots and 3 finely chopped garlic cloves. Fry for 5-10 minutes until softened and golden. Remove from heat and let cool slightly.

Step 4: Bake the Pastry

10. Blind Bake the Pastry: Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the parchment and beans. Return to the oven for another 10 minutes to dry out the base.
11. Reduce the Oven Temperature: Lower the oven temperature to 160°C (140°C fan/gas 3).

Step 5: Assemble the Tart

12. Mix the Filling: In a medium bowl, crack 1 whole egg and add 2 egg yolks. Lightly beat with a fork, then pour in 200ml double cream. Stir in the cooled shallots and garlic, 105g (three-quarters) of the Taleggio, 1 punnet of cress (three-quarters), and the zest of 1 lemon. Season with salt and pepper.
13. Fill the Tart Case: Pour the filling mixture into the prepared tart case. Sprinkle the remaining Taleggio on top.

Step 6: Bake the Tart

14. Bake: Place the tart in the oven and bake for 40-50 minutes, or until the filling is set and firm to the touch.
15. Cool and Garnish: Once baked, remove from the oven and allow to cool for 10 minutes. Scatter the remaining cress and extra lemon zest on top before serving.

Tip

Buying Cheese: When selecting Taleggio, ensure it's labeled as vegetarian, as not all varieties are suitable for a vegetarian diet.

Enjoy your Delicious Taleggio Tart in Walnut Crust!