When you're after a smart quiche alternative for a vegetarian main course, this savoury Bakewell tart is just the thing. A layer of sharp onion chutney sits under a spiced buttery cheddar-and-almond mixture encased in a shortcrust pastry tart case. You can replace the chutney with any sort you like, though beer and onion pickle works well. Pair it with a green bean salad and mixed leaves to finish.
300g shortcrust pastry (or dijon pastry, recipe here)
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 (recipe here)
flour for rolling
1. 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.
2. 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.
3. Bake at 180C (160C fan-forced) for about 30 minutes until puffed and golden. Serve hot or warm.