- Credit: Gruyère tart
- Credit: Roasted cauliflower with whipped comté
Recipe Of The Month: Alpine Cheese
Gruyère tart (Serves 8)
For the pastry:
175g plain flour, plus extra for dusting
75g butter, chilled and diced
15g Gruyère cheese, grated
For the filling:
2 tbsp olive oil
1 small red onion, sliced
1 red pepper, finely sliced
1 garlic clove, crushed
25g flat-leaf parsley, stalks only
1 large egg and 1 large egg yolk
150ml double cream
50g Gruyère cheese, grated
25g flat-leaf parsley, leaves only
20g walnuts, roughly chopped
1- Whizz the flour, butter and a good pinch of salt in a food processor until the mixture resembles fine breadcrumbs. Add the Gruyère and whizz again for 10 seconds.
2- Add 2–3 tbsp cold water and whizz again until the dough just comes together. Tip onto a board, knead lightly, shape into a ball, wrap in baking parchment, and chill for 15 minutes.
3- For the filling, heat the oil in a pan. Add the onion, red pepper and 50ml water and cover. Sauté for 30 minutes. Take the lid off the pan and increase the heat. Stir in the garlic and chopped parsley stalks, season and cook until any liquid has evaporated. Set aside to cool.
4- Preheat the oven and a baking tray to 170°C/325°F/Gas 3. Roll the dough out thinly and use it to line a 20cm round tart tin. Prick the pastry base and freeze for 10 minutes. Cover with parchment, fill with baking beans and bake on the tray for 12 minutes. Remove the paper and bake for a further 10 minutes. Set aside and turn the oven down to 150°C/300°F/Gas 2.
5- Spoon the pepper and onion mixture into the pastry and spread. Whisk the eggs, cream, seasoning and half the Gruyère, then pour over the vegetables. Scatter the remaining cheese on top. Bake for 40 minutes until golden. Scatter the parsley leaves and walnuts on top and serve.
Roasted cauliflower with whipped comté (Serves 4)
For the whipped Comté:
150ml double cream
40g Comté cheese, grated
1 tsp Dijon mustard
For the salad:
1 small head of cauliflower, broken into florets, plus the inner, tender leaves
200g baby plum or cherry tomatoes, halved
6 shallots, halved
1 slice sourdough bread, cut into pieces
2 tbsp olive oil
2 tsp ground coriander
1 tsp paprika
40ml extra-virgin olive oil
Zest and juice of ¼ lemon
15g Gruyère cheese, finely grated
1- Put the double cream in a pan and heat gently. Stir in the Comté and mustard, then spoon into a bowl and chill.
2- Preheat the oven to 200°C/400°F/Gas 6. Put the cauliflower, tomatoes, shallots and bread into a roasting tin. Combine the oil, coriander and paprika, and brush over the vegetables. Roast for 20 minutes. Pick out the sourdough pieces and whizz them briefly in a food processor to create crumbs.
3- Whisk the cream mixture until it’s the consistency of whipped cream, and place spoonfuls on each plate. Arrange the roasted ingredients on top, then scatter the sourdough breadcrumbs over them.
4- Whisk together the extra-virgin olive oil with the lemon zest and juice, and drizzle over the plate. Garnish with the rocket and Gruyère, then serve.
Pair your dish with a delectable glass of wine, or shop from our range of wine and luxury homewares below.
Discover more of these easy-to-create delicious cheese recipes – perfect for the autumnal months – in the October digital issue of Harrods Magazine, plus shop in the Harrods Food Halls using our super-handy Store Guide. Download the Harrods app free on your tablet and mobile from http://magazine.harrods.com/app