Taleggio tart with walnut pastry - Good Food Middle East

Ingredients

• 200g plain flour, plus extra for dusting
• 50g walnuts (shelled weight)
• 50g cold butter, chopped into small pieces
• 25g vegetarian hard cheese (or Parmesan if you’re not making a strictly vegetarian version), grated
• 1 medium egg, beaten
• 1 tbsp olive oil
• 6 shallots, sliced
• 3 large garlic cloves, finely chopped
• 1 whole egg and 2 egg yolks
• 200ml double cream
• 140g vegetarian Taleggio, rind removed, cut into 1cm/½ in chunks
• 1 punnet cress
• zest 1 lemon, plus extra to serve