Ingredients
The following ingredients have 7 Servings
- 300g shortcrust pastry (or dijon pastry, <a href="http://www.goodfood.com.au/recipes/easy-dijon-shortcrust-pastry-recipe-20170911-gyeuqh" target="_blank">recipe here</a>)
- 100g unsalted butter, softened
- 2 tsp curry powder, like Keen's
- ½ tsp cayenne
- 1 tsp salt
- 100g ground almonds
- 3 eggs (60g each)
- 160g tasty cheddar, plus extra to finish
- 50g flaked almonds, plus extra to finish
- 200g onion pickle (<a href="http://www.goodfood.com.au/recipes/craft-beer-onion-pickle-recipe-20170911-gyev99" target="_blank">recipe here</a>)
- flour for rolling
Instruction
- <p><b>1. </b>Line a deep 23-centimetre fluted tart tin with the shortcrust pastry, then blind bake until starting to crisp. Remove from the oven and leave to cool.</p> <p><b>2. </b>For the filling beat the butter with the curry powder, cayenne and salt until smooth. Beat in the ground almonds followed by the eggs, one at a time. Grate the cheese then stir this in with the flaked almonds. Spread a thin, even layer of pickle over the tart base, top with the almond mixture, and finish with a sprinkle of extra grated cheese and more flaked almonds.</p> <p><b>3. </b>Bake at 180C (160C fan-forced) for about 30 minutes until puffed and golden. Serve hot or warm.</p> <p>This recipe goes with Dan Lepard's <a href="http://www.goodfood.com.au/recipes/easy-dijon-shortcrust-pastry-recipe-20170911-gyeuqh" target="_blank">easy dijon shortcrust pastry</a> and <a href="http://www.goodfood.com.au/recipes/craft-beer-onion-pickle-recipe-20170911-gyev99" target="_blank">craft beer onion pickle</a>.</p>
