Here's another example of a lid-free “pie” …

 … a tart! It doesn't need a lid – the wholemeal pastry on the bottom and the richness of the filling are enough.

This is a great addition to your summer repertoire and not a sign of that eggy consistency that you get with quiches.

I don't normally “blow my own trumpet” but on this occasion I will – if you're a cheese lover it'll be right up your alley!

Here's the recipe :

Three Cheese Tart

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

ice cold water to bind

Grease and line a 9”/22cm dish or spring clip tin. Cling film to wrap.

For the pastry case, use a food processor if you have one, pop in the flour, baking powder and butter and blitz until breadcrumbs. Add a drop of ice cold water and pulse until the pastry comes together - do not over do it. Tip the pastry out onto a sheet of cling film, 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 serve it warm. If you cut into the tart when straight out of the oven the cheese filling will ooze – you need to leave it to settle – warm is what you want.

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

Coming next a plan and the prep ...