Taleggio tart with walnut pastry recipe | Good Food
Delicate, nutty pastry provides a perfect backdrop to the creamy filling of this mouthwatering meat-free main course
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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/1/2in chunks
- 1 punnet cress
- zest 1 lemon plus extra to serve
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