Parmesan Cheese and Walnut Tart
Editor's Note: Here is a really nice recipe to use for an upcoming lunch or brunch. Parmesan Cheese Walnut Tart is a nice main dish that can be paired with a salad for a light and nutritious meal. Tarts are amazingly pretty to look at and really add some sophistication to any occasion. The cheese and potato filling is satisfying yet not heavy as a meal. Although the walnuts add a nice flavor, the tart can also be made without them for those who are allergic to nuts. This is also a nice dish for vegetarians.
This nutty pastry works brilliantly with the creamy cheese and potato filling and makes a delicate starter or main course. Good with mixed greens and tomato salad.
Preparation Time25 min
Cooking Time45 min
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Recipe CourseAppetizer, Main Course
Taste and TextureCheesy, Light, Nutty, Savory, Umami
Type of DishSavory/pot Pie
- 1 2/3 cups all purpose flour, plus extra for dusting
- 1/3 cup walnuts
- 9 tbsp butter, diced and chilled
- 1 cup heavy cream
- ½ cup mashed potato
- 2 large eggs
- 2 large egg yolks
- 1¼ cups grated Parmesan cheese
- Freshly ground black pepper
- Pinch of nutmeg
- 1 tsp chopped rosemary, oregano, or thyme
- 9 × 9 in (23 × 23cm) or 14 × 4½ in (35 × 11cm) rectangular pan with removable bottom
Preheat the oven to 400°F (200°C). Pulse the flour and walnuts together in a food processor until the nuts are very finely ground. Add the butter and pulse until it resembles coarse bread crumbs. Sprinkle in 4 tbsp of cold water and pulse until it clumps together, adding more water if needed.
Roll the pastry on a floured surface into a 1/8 in (3mm) thick round. Line the tart pan with the dough, trimming any excess. Prick the dough with a fork and refrigerate for 30 minutes.
Line the pan with parchment paper and baking beans. Bake for 10 minutes. Remove the paper and beans and bake for 10 minutes more until golden brown. Reduce the oven temperature to 350°F (180°C).
Whisk the cream, potato, eggs, and egg yolks together well. Add the cheese and season with the pepper and nutmeg. Pour into the pastry shell and sprinkle with the rosemary. Bake for 25 minutes, until set.
Let cool for 10 minutes, then carefully remove the sides of the pan. Slice the tart and serve warm. The cooked tart can be refrigerated for up to two days or frozen for up to 3 months.
2008 Dorling Kindersley