Possum’s Recipe Book

Photography by J C Hugo Richardson

Chive Coriander And Spring Onion Tart Serves 4-6

To make pastry (or buy 1 ready rolled packet short crust pastry)
175g plain flour
100g cold salted butter – diced small
25g Parmesan – finely grated
1 medium egg yoke – whisked
2tbsp cold water
 
For the Filling
160g full-fat cream cheese
2 medium eggs (plus white of egg from pastry if making)
1tsp Dijon mustard
6 spring onions – finely chopped
Small handful coriander leaves – finely chopped
Sea salt
Black pepper
 
Method
 
Pre-heat oven to 200C(Fan)
 
To make pastry
Put the flour and butter into the bowl of a hand blender (you can do this by hand) 
until the mixture resembles breadcrumbs.
Put in the cheese and continue to blend, then egg yoke continue to blend.
Or put all the flour mixture in a bowl and with a butter knife 
stir in the cheese and eggs, until it all clumps together.
Add a splash of cold water if it is not coming together.
Knead on a lightly floured surface until smooth and in a ball.
Wrap in grease proof paper and chill while for 20mins.
Roll out the pastry to fit the tin.
Line 35cm X 11cm tin with the pastry; prick all over with a folk. 
Put in freezer for 10mins.
Put the tin on a baking sheet and line the pastry with grease proof paper 
and baking beans.
Bake for 10-12mins until the pastry starts to brown. 
Remove the baking beans and paper and continue to bake for another 5mins.
Remove from oven and cool.
Reduce the oven temperature to 160C (Fan).
 
For the Filling
In a clean bowl of hand mixer beat the together the cream cheese, 
crème fresh, eggs and mustard. Season with salt and pepper.
Stir in spring onion and herbs by hand.
Pour the mixture into the pastry case and 
cook for 20-25mins until the filling is just set.
Serve with a lightly dressed mixed leaf salad.
 

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