Cheddar and Apple Tart

Serves 4

Ingredients

• 3/4 cup plain flour
• 50g grated Australian vintage cheddar cheese
• 60g chilled Australian butter, chopped
• 1/4 cup iced water
• 30g Australian butter, extra
• 2 small leeks, washed and roughly chopped
• 1 tablespoon brown sugar
• 2 eggs
• 2/3 cup Australian cream
• salt and freshly ground black pepper, to taste
• 125g grated Australian cheddar cheese, extra
• 1 large pink lady apple, halved lengthways and thinly sliced
• 2 tablespoons finely shredded fresh sage leaves
• extra fresh sage leaves, for serving

Method

1. Process flour, cheese and butter in a food processor until mixture resembles coarse breadcrumbs. With motor running, gradually add iced water until mixture forms a ball. Refrigerate for 30 minutes. Roll out pastry on a floured board, to line a shallow 10cm x 34cm rectangular tart tin with removable base. Trim edges of pastry and prick base with a fork. Carefully push a large sheet of foil into the pastry shell, pressing it up and over the sides. Bake at 180°C for 20-25 minutes or until crisp and golden, cool.
2. Saute leeks in butter over medium heat until tender, stir in sugar and cool. Whisk together eggs and cream, season to taste.
3. To assemble, sprinkle 1/2 of the remaining cheese over pastry, top with leek and pour in egg mixture. Press apple slices into the tart, sprinkle with sage and remaining cheese. Bake at 170°C for 30-35 minutes or until golden and set. Serve warm sprinkled with extra sage leaves.

Tips / Handy Hints

Pressing the foil into the pastry shell helps to reinforce the sides and stop shrinkage.