Cheese Soufflé Tart

If you love cheese, then you are sure to have a few leftovers kicking about in the fridge after the cheeseboard has been mostly devoured. This is a great way to use them up. Adapted from a Raymond Blanc recipe, the resulting filling is magically light but really strongly flavoured. I'll leave it up to you what cheeses to add - I used what I had left which was a mix of brie, goat and blue. Just be sure to use your common sense and add a little more or less depending on the strength of flavour of said cheeses.

Ingredients - Pastry:

Butter - 100g

Plain Flour - 200g plus a little for dusting

Salt - a pinch

1 egg

1 tbsp milk

Ingredients - Soufflé:

Butter - 25g

Flour - 25g

Milk - 225ml

Cheese - 125 to 175g depending on the strength of your cheese

Dijon - 2 tsp

2 egg yolks

4 egg whites

Method:

In a food processor blitz the butter into the flour and salt, then pulse in the egg and milk until the pastry just comes together. Roll out really thin on a floured board and line an 8 inch loose bottomed sponge tin. LIne with parchment and fill with baking beans. Blind bake at 180c until the edges of the tart start to brown. Remove the parchment and beans and bake at 160c until the base colours. Trim the tart edges and start on the filling.

Make a roux with the butter and flour and cook gently until the roux starts to go golden brown.  Add the milk and whisk over the heat until the sauce thickens. Beat in the cheese, dijon and  egg yolks and remove from the heat. Using an electric whisk, beat the egg whites to stiff peaks and gently fold into the cheese sauce. Taste and season. Pour the mix into the tart case and bake at 190c for 30 mins until golden and risen.