Possum’s Recipe Book

Photography by J C Hugo Richardson

Shallots Leek and Halloumi Tart

Serves 4-6

Short crust pastry – bought or homemade (see below)
6 shallots – finely sliced
2 leeks – finely sliced
1tbsp butter
200g halloumi (grilling cheese) – broken into small pieces
4 eggs
315ml milk
Sea salt
Black pepper
Mixed salad leaves
 
Method
 
Pre-heat oven to 180C (Fan)
 
 
Roll pastry out on a floured surface until large enough to line a 
23cm loose-bottomed tart tin.
Scatter halloumi over the bottom of the pastry.
Melt the butter in a fry pan and gently cook the shallots and leeks.
Place the shallots and leeks over the halloumi.
Mix the eggs and milk together.
Season with salt and pepper.
Pour over the vegetables
Bake for 20-25mins or egg mixture is set.
 
Serve with mixed salad leaves.
 
Enjoy.
 
For Pastry
225g plain pastry
115g butter at room temperature - diced
½ tbsp. fresh herbs parsley, thyme and sage
50g cheddar cheese grated
1 egg beaten
1-2tbsp milk
 
Method
Put flour in a medium sized glass bowl, add butter and 
mix through the flour using your fingertips until flour resembles breadcrumbs.
Add herbs and mix together using a butter knife.
Add grated cheese and mix through with butter knife.
Beat egg and milk together.
Slowly pour into flour mixture, stirring to combine with butter knife.
Make sure the mixture is moist but not too sticky. 
If there is still dry flour add a little more milk. 
If it is too sticky add a little more flour.
Turn out onto a floured board and gently kneed into a ball.
Roll pastry out on a floured surface until large enough to l
ine a 23cm loose-bottomed tart tin.
Line the tin with the pastry, and trim any excess pastry.
Line with baking paper, then fill with baking beans or rice.
Bake on a baking sheet for 15mins.
Take out the paper and beans/rice, then bake for 10mins more 
until pale golden and cooked.
 

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