When is a pie not a pie … when it's a tart!

Here's a change – instead of the traditional “pie” why not a tart? Think of it as an upside down pie – in other words the filling is added to a pastry base.

In the Foolproof wholemeal pastry blog I mentioned there'd be a recipe example using the wholemeal pastry as a base instead of a lid!

The following came to pass because I wanted to create a tart and traditionally the solution is to make a quiche. It's confession time – I hate quiche! Quiche Lorraine has been around forever – very popular as I recall at the centre of every buffet in the 50s and has yo-yoed ever since – up in the 70s, down in the 80s. I realise now why I hate it – first up it's a custard base and I'm not a fan, then there's the soggy bottom, followed by an undercooked filling and then there's the addition of bacon, usually streaky – even if you crisp the bacon by the time it has been added to a custard and baked and it has de-crisped – if that's a word?!

Here's my alternative, which I know repeats the wholemeal pastry recipe – it's just for convenience :

Three Cheese Tart

Serves 4

The pastry case

8oz/225g Wholemeal Flour

4oz/110g unsalted butter – sliced, cubed or grated

Pinch of baking powder

Ice cold water to bind

The filling

2 medium onions, chopped

knob of butter, drop of rapeseed oil

12oz/350g grated cheese, 4oz/110g each mature

cheddar, Red Leicester and Gruyere

1 egg, beaten to bind

Black pepper

Grease and line a 9”/22cm dish or spring clip tin.

For the pastry case, use a food processor if you have one, pop the flour, baking powder and butter and blitz until breadcrumbs. Add a drop of ice cold water and blitz until the pastry comes together (do not over blitz). Tip the pastry out onto a sheet of clingfilm, using the film gather the pastry together into a ball and fridge for 30 mins.

Soften the chopped onions in the butter and rapeseed oil.

Add the cheese, onions, black pepper and beaten egg, set aside and fridge until you are ready to roll!

Roll out your pastry and fridge again until you are ready to bake.

Pre-heat your oven to 180fan/200c/Gas 6.

When you are ready to bake put the chilled filling into the chilled pastry and bake for 35/40 minutes until golden.

Leave the tart to cool, ideally it's served warm. If you cut into the tart when straight out of the oven the cheese filling will run – you need to leave it to settle.

This tart is excellent warmed the next day – if you're fortunate enough to have any leftovers!

Serve with beetroot – roasted or a relish and/or a slaw – roasted new potatoes too are a perfect addition.

This is my favourite “tart”. Other than tasting dishes as I go adjusting seasoning and flavour balance I'm not a nibbler or a grazer. This tart is the exception and requires all my willpower not to demolish any leftovers so to prevent that happening they are wrapped and frozen immediately before I get the chance! It freezes well.

I have three more pie filling ideas for you but just before we move on, a quick question, are you a fan of a ploughman's lunch or a cheese & pickle doorstep style sandwich? If yes then I have a treat in store – a Balsamic Onion Jam – coming up!