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(Serves 8-10)

This hazelnut cake has a really autumnal flavour. The tart plums complement the beautiful, soft sugary cake.

1. Grease and flour a 23cm loose bottomed flan tin.

2. Make the pastry. Place all the ingredients in a food processor and pulse until well combined. Add a little chilled water until all the flour is gathered and a soft ball has formed. Cover with cling film and refrigerate for 15 minutes.

3. Make the onion mix. Heat olive oil in a frying pan and add the sliced onions. Cook on a medium heat, for about 10 minutes, until soft but not browned.

4. Add the sliced spring onions and the Worcestershire sauce and cook for a further 3 minutes. Remove and set aside to cool.

5. Pre-heat oven to 200°c. Roll out pastry and line your prepared tin.

6. Line the pastry with greaseproof paper and fill with baking beans. Bake for about 20 minutes; remove the beans and then bake for a further 5 minutes, until golden and crisp.

7. Halve the cooked new potatoes and set aside.

8. Make the custard filling. Place the cream cheese, cream and eggs in a bowl, season with a little salt and lots of black pepper and mix well. Fill your baked pastry case with the onion mix.

9. Scatter potatoes all over the top of the onion mix. Pour the custard filling all over the top of the potatoes.

10. Reduce the oven temperature to 150°c and bake tart for about 30 minutes or until custard is just set.

11. Allow to rest on a cooling rack, in the tin, for 15/20 minutes.

12. Sprinkle the grated Comte d'Estive cheese over the top and melt under a hot grill, until the cheese is bubbling and starting to brown.

Serving suggestion: Serve the tart slightly warm with a rocket and tomato salad and a balsamic vinegar dressing.

Recipe provided by Romano's


For the pastry:
225g plain flour

55g salted butter

55g lard or vegetable shortening

A good couple of pinches of thyme (fresh or dried)

For the filling:
1-2 tsps fresh chopped thyme

2 tbsps olive oil

2 medium onions, finely sliced

8 spring onions, finely sliced

1 tbsp Worcestershire sauce

450g new potatoes cooked, skin on, until tender

110g cream cheese 1 whole egg and 2 egg yolks

120ml whipping cream 150g Comte d'Estive cheese, coarsely grated

Salt and pepper

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