Cheese Tart With Oatmeal Crust (V)

[irish daveyboy]

Ingredients:

200g gluten-free plain flour (orgran)

100g Certified gluten-free Oats

125g butter, diced and softened, plus extra for greasing

1 egg

½ tsp salt

1 tsp caster sugar

225 g cream cheese, softened

150 ml cream

4 medium eggs

3 Tbls chopped chives

¼ tsp pepper

pinch of nutmeg

200 g creamy blue cheese

Method:

In a large bowl, mix together the gluten-free flour and gluten-free oats then make a dip in the centre.

Put the butter, egg, salt and sugar in the well and with your hands work them together while slowly starting to incorporate the flour and oats into the mixture along with 2 Tbls of cold water.

Keep working with your hands until all mixed.

Knead the dough slightly, until smooth.

Form into a circle, wrap in cling film and chill for 1 - 2 hours before using.

Butter a 22cm fluted tin.

Roll the pastry out to a 26cm round and carefully place in the tin, pressing it into place.

Refrigeratefor 30 minutes.

Preheat the oven to 350F?GasMark 4.

Prick the bottom of the base and bake blind for 20 minutes.

Take out of the oven and place on a rack to cool completely.

Reduce the oven to 325F?GasMark 3

In a bowl, whisk the cream cheese then add in the cream followed by the eggs, chives, pepper and nutmeg whisking all the time.

Break up the blue cheese into cubes and scatter over the base then pour the egg mixture over.

Bake for 30-35 minutes until set, risen and golden.