The delicious, delicate and nutty tart loaded with walnut dish makes a perfect appetizing recipe. Moreover, there is involved zero meat in the recipe. The creamy filling with nuts is mouth-watering and you would never want to miss it for anything. Do go through the recipe and prepare by your own. Also, share your experience here.
Preparation time: 40 minutes
Cooking time – 1 hour and 20 minutes
Level – difficult
Serving – 8
For walnut dish
Walnut – 50 gram
Cold butter, chopped into small pieces – 50 gram
Plain flour – 200 gram + extra for dusting
Grated vegetarian hard cheese – 25 gram
Beaten egg – 1 medium
Ingredients needed for the filling
Sliced shallots – 6
Double cream – 200 ml
Olive oil – 1 teaspoon
Finely chopped garlic clove – 3 large
Whole egg – 1
Egg yolk – 2
Punnet cress – 1
Vegetarian Taleggio with its rind removed and cut into 1 cm of chunks – 140 gram
Lemon zest – 1 + extra for serving
Instructions on how to prepare the recipe
In the first step, you have to make the walnut dish. For that, simply put walnut and plain flour into the food processor and whizz these two until it makes a fine paste. Now whizz again after adding cheese and butter so as to make the mixture resemble like breadcrumbs. Add egg plus 1 teaspoon of chill water to the mixture and pulse the ingredients until you find the mixture becoming a dough. In case needed, add some more water. Take a cling film and wrap the dough into the cling film and place aside to chill for some 30 minutes or little more.
Adjust the oven at 200 degree Celsius. Find a clean surface and oil it. Take the walnut dough and roll it to the thickness of 50p pieces. Take a 23 cm tart tin and line it with the rolled dough. Prick the base of the tin numerous times and then return it to the fridge so as to allow to chill for the next 15 minutes. This step is important to skip any kind of shrinkage.
Take a large frying pan and add olive oil to it. The setting should be medium. Heat and then add shallots and garlic to the pan. Allow these two to fry for 5-10 minutes or till you find the shallots becoming soft and golden in color. Finally remove from the heat and allow the ingredients to cool for some time.
Take out the rolled walnut dough from the fridge and line each with baking parchment. Fill each one with baking beans and then bake for the next 15 minutes. Take out from the oven, and remove the parchment membrane and then shift to the oven again. This step is important to let becomes dry before you finally add the filling. Reduce the oven setting to 160 degree Celsius.
Take a medium size bowl and break the egg into it. Add yolk after and beat these lightly and then pour the cream. Add shallots and garlic to the mixture followed by ¾th part of Taleggio, lemon zest and ¾th part of the cress. Season the ingredients.
Take the tart case and pour the above prepared mixture into it. Add the leftover cheese and then use pepper to pepper it.
Shift into the oven and allow to bake for some 40-50 minutes or until the filling added feels firm when touched. Finally remove from the oven and allow to cool aside for 10 minutes. Sprinkle the leftover cheese along with lemon zest.