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Say Cheese 2021: Gruyere, Cheddar & Confit Garlic Flat Tart

Recipe by Karen Martini

This tart is great straight from the oven slid onto a wooden board, sliced and garnished to eat right there and then with a glass of wine please… or a funky cider or good dark ale. It is one of the simplest pastries to make, so don’t stress. After resting a little, it is soft and supple and easy to handle. This free form pie is super simple, cooks to a crisp finish with a short bite and a golden hue.

  • PASTRY
  • 380g flour
  • 1\2 teaspoon salt, fine
  • 60mls extra virgin oil
  • 180mls warm water
  • CHEESE FILLING
  • 100mls olive oil (plus extra extra virgin oil for drizzling)
  • 8 cloves garlic, peeled & sliced in half
  • 150gms of comte gruyere diced into half cm cubes
  • 150gms of aged cheddar cheese (or a sheep’s cheese like ossau iraty), finely grated
  • 1 1\2 teaspoons aleppo pepper
  • flaked Murray salt
  • TO SERVE
  • 1 bunch of washed radishes with the green tops left on
  • 8 caper berries
  • 12 cocktail pickled onions [tiny & white]
  1. Preheat oven to 200°C. Make the pastry first. In a food processor, add the flour & salt. Turn on & add the oil first, followed with the warm water. Once it forms a ball, tip onto a lightly floured bench & knead twice to form a ball. Wrap in cling film & rest on the bench.
  2. In a small pan, add the garlic cloves & cover with oil. Add a big pinch of salt & cook over a low heat to caramelize the garlic. Allow to cool for 10 mins. Strain the garlic out of the oil & reserve the oil.
  3. On a lightly floured bench, divide the dough in half & roll 1 half out to a 4mm thick round circle. Transfer to a lined standard sized flat baking tray.
  4. Top the round with the diced gruyere first & then the grated cheese.. Follow with the confit garlic & sprinkle over alleppo pepper, leaving a pastry border to seal the lids.
  5. Roll out the other piece of dough slightly smaller & 5mm thick, & position the lid on top,. Press & seal the edges of the pie together. Roll or pinch as desired, then brush the top of the pie with the garlic oil.
  6. Season with flaked salt & pierce the top of the pie with a knife twice. Bake for 15 to 20 mins till golden.
  7. Slide onto a wooden board & cut up whilst hot. Serve with some radishes, small pickled cocktail onions & caperberries on the side.

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