Spring Recipe

Yay Yay Yay!! Spring is here!

That’s all I want to say right now apart from I hope you enjoy this luscious tart which is perfect for a light lunch with a salad – yes it’s salad season again!

Rhubarb and Cheddar Tart

Sheet of ready rolled puff pastry

– use the all butter stuff it’s much better.

1 egg beaten

250g mascarpone

2 tbsp grated parmesan

400g pink rhubarb

1tbsp caster sugar

130g grated cheddar

A few sprigs of thyme leaves picked

Preheat the oven to 180c and line a baking tray with baking parchment. Unroll the pastry onto the tray and then using a sharp knife score a border around the edge about 1cm wide. Then using a fork prick the inside area thoroughly to ensure this bit doesn’t rise. Brush the edges with the egg then line the centre with baking parchment and then baking beans. Blind bake in the over for 10mins until dry to the touch and then leave to cool slightly. It should be lightly golden but not brown.

Combine the mascarpone with the parmesan and season then spoon the mixture into the tart base, spreading it out as evenly as possible. Cut the rhubarb into pieces about 16cm long and arrange side by side onto the cheese mixture. Sprinkle with the sugar and then the grated cheddar and finally the thyme leaves.

Cook in the oven for 15 -20 mins until cheese is melted and the rhubarb is tender. Serve warm with a lightly dressed salad.