Jarlsberg tart

I love this dish.  It’s one that was always on the menu at The Seafood Restaurant when I was a commis on the larder section.  It reminds me of cooking quiches with my mum when I was a young boy. She still uses the same quiche tin over 20 years on!

I am a huge cheese lover and this is the sort of thing I could just sit and devour the whole lot.  Jarlsberg is one of Norway’s most famous food exports and is a fairly inexpensive cheese, especially compared to a decent cheddar.   
It also works great for cheese on toast with a dash of Worcester sauce if you fancy a midnight snack!

I find making my own pastry very rewarding and this is a brilliant recipe that guarantees an excellent, short pastry.  Much better than the packet stuff from the supermarket, easy to make and it also freezes well.

The wholegrain mustard was my own addition to the restaurant’s version.  I think it works well personally but maybe that’s just because I love the stuff. 

This dish is a cracking lunch time dish or dinner party starter.  It will keep for three-four days easily in the fridge, so can easily be made in advance and is also a super vegetarian option.    

We served it with a tasty red pepper and pineapple chutney in the restaurant but feel free to add what you like.

Recommended wine: I reckon a dry white would suit this dish and would opt for a Riesling or Chablis.


300g Jarlsberg, grated
200ml Double cream
150g Onion, finely diced
50g Butter, melted
2 Eggs, beaten
50g Chives, chopped
Tsp, wholegrain mustard (optional)

For the pastry (Two tarts)
350g Plain flour, sieved
200g Butter, cubed and at room temp.
2 Eggs

   1) First make the pastry: Season the flour and rub in the butter to a breadcrumb consistency
   2) Make a well and add the eggs, mix and lightly knead to a smooth ball.  Wrap in cling film and   place in the fridge for 10-15 mins to rest.
   3) Whilst the dough is resting, grate your cheese and dice the onion and combine all the ingredients in  a bowl.  Season.
   4) Pre-heat your oven to 180c.  Roll out the pastry to the thickness of about two 20p pieces.  Lightly flour the bottom of a flan ring and line with the pastry.  Take a scrap of the dough and push the dough right into the flan ring so it’s nice and snug.
   5)  Let the pastry rest in the fridge for 10 mins whilst you tidy up.
   6)  Place a sheet of cling film straight over the the flan ring, then another sheet horizontally and fill with baking beans, cover and blind bake for 15 mins.  Remove the beans and dock the pastry with a fork, then pop back in for 5 mins to allow the base to cook.
   7) Add the filling and pop back into the oven for around 15 mins.  You want it to have a slight wobble but be set at the same time (it’ll firm up when cooling).
  8)  Serve hot straight from the oven or cool down and serve cold – I prefer mine this way!