Cheese tart with oatmeal crust

This traditional French style of cheese tart is usually made with gruyère or comté, but it is a great way to capture the unique flavours of other cheeses. I like to use a creamy blue, but other creamy semi-soft cheeses would work well such as taleggio or, for a milder flavour, havarti. The oatmeal in the pastry gives it a lovely nutty, rustic quality, but it does make the pastry prone to leakage. It is important to cool the baked pastry case before filling to reduce this risk. If you want to be really vigilant, whisk a little egg white and brush this on the warm case to form a seal. Serve with a large green salad.