For this tart you can mix and mingle your favourite cheese together and choose whatever herb you have at hand.

Ingredients

• 1½ cups flour
• ½ tsp baking powder
• ¼ cup wheatgerm
• 175 grams butter
• 1 egg yolk
• 2-3 tbsp chilled water
• 100 grams goat or sheep or blue cheese, diced
• 150 grams Emmental cheese, diced
• ½ cup grated Sbrinz cheese or aged cheddar cheese
• 300 ml bottle cream
• 2 eggs
• 2 egg yolks
• 2 tbsp chopped fresh herbs (dill is nice here)
• about 1 cup diced bottled artichokes, salt and pepper to season

Method

1. Pastry - Process the flour, baking powder, wheatgerm and butter into a food processor and process until it looks like crumbs.
2. Pulse in the egg yolk and sufficient water to make small moist balls of dough. Turn out and bring together.
3. Roll out on a lightly floured board and line the base and sides of a 22cm flan tin.
4. Line with baking paper and fill with baking blind material such as dried beans.
5. Bake at 200ºC for 10 minutes or until the edge is just beginning to brown. Remove the baking blind material and paper. Pour in the filling. Return to a 190ºC oven for 40-45 minutes until the fililng is just set.

Filling

1. Put the cheeses, cream, eggs, egg yolks, dill and artichokes into a bowl and mix together. Season well with salt and pepper.

Cooks Tips

- Wheatgerm adds a lovely nutty flavour to your pastry. If you donot have any, use bran or extra flour. - For a lighter filling, use half cream and milk. - Use blue cheese in place of goat or sheep cheese if wished.