Cookstr.com

Parmesan Cheese and Walnut Tart

Updated February 23, 2016
(1 Votes)

0 Comments

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.

Freezing Information: Freeze for up to 3 months.

Prepare ahead: The baked tart can be refrigerated for up to 2 days.

Makes8 servings

Preparation Time25 min

Preparation Time - Text25 mins, plus chilling

Cooking Time45 min

Cooking Time - Text45

Cooking Methodbaking

CostModerate

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationvegetarian

Equipmentfood processor

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturecheesy, light, nutty, savory, umami

Type of Dishsavory/pot pie

Ingredients

  • 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

Instructions

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.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password