I used some of the medlar cheese (see here for recipe) in a tart on Saturday night – with our weekly dose of squash and a firm, aged Greenham goat’s cheese. It added little sweet bites to the tart that complemented the squash really well.
I don’t measure out tart ingredients. I just mix a random amount of cream and eggs until it looks enough and pour it on. This probably means my tarts aren’t as good as they could be but as I had spent all afternoon doing shepherdy-shit with our friend Andrew i.e. wrestling with alpacas and tagging the lambs, I think I can be forgiven for not paying a huge amount of attention to my dinner. Oh… did I mention I had also put my back out so I was in a huge amount of pain – poor me …..
You can use membrillo instead of medlar cheese, but the sense of smug self satisfaction will be slightly less …. it is up to you. I used a butternut squash as horror of horrors some of my stored squash have started to go squishy in the greenhouse! You can use cream, I used a very old pot of creme-fraiche that was shockingly past its use by date but was still absolutely fine.
Anyway, busy day ahead so here is the recipe:
Squash, goat cheese and medlar tart: pastry: 75g lard, 75g butter, 300g self-raising flour, pinch of salt, 75ml of cold water. Tart: about 4 eggs, tub of creme-fraiche, 1 small-ish squash or 1/2 a bigger one (!), some medlar cheese, some kind of cheese.
Make the pastry. I am lazy so do it in a food processor – flour, salt and fat in bowl and whizz to breadcrumbs, add water and pulse until it comes together. Squish into a ball, wrap in clingfilm and allow to rest in the fridge for at least 30 minutes. Meanwhile cut the squash into small dice, pour on some olive oil and roast in the oven until done.
Roll the pastry out and line a tart tin. Blind bake at say 180C for 10 minutes. Put the roasted squash, cubed cheese and small cubes of medlar cheese into the tart case.
Mix together the creme-fraiche and eggs, season and pour over the tart. Cook until done.
We had it with a salad of homegrown brussels and apples with toasted almonds, lemon juice and a couple of cubes of Lancashire cheese – see here for recipe (thank you George and Tina for introducing me to this recipe – we eat it all the time now)
Last night we had leftover tart and I had mine with baked beans as I am classy!