The recipe comes from the wholly delightful 365 Good Reasons to Sit Down To Eat by Paris chef-proprietor Stéphane Reynaud (Murdoch Books, 2010). The 'reasons' are all feast days of saints, of which there are as many in France as cheeses. This tart is proposed in honour of Saint Narcisse so you can feel overweeningly pleased with yourself as you carry it triumphantly to the table. It's reproduced below, in Stéphane's own words.
Janet Wynne Evans
Assuming leftovers don't include anything trenchantly blue, a Douro red is the cheese-lover's best friend.
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- 200g leftover cheese
- 2 eggs
- 200ml whipping cream
- 1 dash ground nutmeg
- 1 sheet store-bought shortcrust pastry
- 50g walnut kernels
Preheat the oven to 180°C/Gas 4
Chop up the leftovers from the Sunday lunch cheese platter, the one that has spent the afternoon on the table while you were sleeping peacefully in front of the television. Combine the eggs with the cream and nutmeg. Lay the shortcrust pastry in a tin, scatter with the cheese and walnuts, pour over the custard, Bake for 20 minutes.