Cheese and Cumin Tart with Green Salad

Cook Time 45 minutes

Servings 1.5L


375g of puff pastry or 2 square sheets frozen puff pastry (thawed)

2 large eggs

200ml thickened cream

50ml milk

120g grated cheddar cheese

½ tbsp cumin seeds, toasted

1 pinch nutmeg

A crack of pepper

Pinch of salt

Butter to grease tart pan

Green Salad

1 mignonette lettuce or a baby Cos lettuce washed and drained.

1 tsp Dijon mustard

1 tbsp white wine or balsamic vinegar

3 tbsp extra virgin olive oil

Salt and pepper*

1 small garlic clove (finely chopped)


Preheat the oven at 200°C (fan forced and bottom heat). Grease a 23cm diameter tart tin with the butter and line the tin with the pastry, trimming excess away. Pierce the pastry with a fork.

Place the eggs, cream, milk, nutmeg, pepper and cumin seeds in a bowl. Beat with a fork or whisk until smooth.

Spread the grated cheese on the pastry and pour the egg mixture over.

Bake for 30 to 35 minutes depending on the oven, on the bottom of the oven to ensure pastry is crispy. If the top of the tart takes too much colour just place an aluminium sheet on top of it and continue the baking.

In a salad bowl, mix all the ingredients together and place the lettuce leaves on top. Do not stir the salad until ready to eat so the dressing does not wilt the lettuce.

Note* in this recipe not much salt is added as the cheddar in already salty. However some salt can be added to taste


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