Dorstone, pea and basil tart recipe: cheesemaker Charlie Westhead’s recipe

Dorstone cheese recipeCheese-makers Charlie and Grainne Westhead of Neal’s yard Creamery have shared their brilliant way to cook their Dorstone cheese.

Ingredients (for four to six people)
For the pastry
225g plain flour
150g unsalted butter, chilled
1 medium egg, separated
Pinch salt

For the filling
25g unsalted butter
1/2 teaspoon caster sugar
600g fresh (shelled) peas
2 medium eggs, plus 1 extra yolk
Sea salt and black pepper
300ml creme fraiche
150g grated Parmesan
1 x Dorstone cheese
1 handful basil leaves, torn
1 tablespoon olive oil


For the pastry, place the flour and salt into a food processor.  Dice and add the butter, reducing the mix into a fine, crumb-like consistency.  Incorporate the egg yolk, then, trickle in cold water for the dough to cling together in lumbs. (These stages can be done by hand).

Transfer to a large bowl and knead into a ball using your hands.  Wrap in cling film and chill for at least an hour.

Heat the oven (190C, Gas mark 5).  Knead the chilled pastry until pliable and roll out thinly between 2 sheets of floured baking parchment.  Carefully lift into a large tart tin.

Prick the base with a fork, then line with foil and weigh down with baking beans to blind bake.  Bake for 15 mins. Remove the foil and beans then brush the case with egg white bake for another 10 minutes. (This will help seal the pastry and present the filling from soaking into it).

For the filling, place 150ml water in a large saucepan with butter, sugar and 1/2 teaspoon of salt.  Bring to boil and add the peas – cook for 5 minutes then drain.  Place half in a food processor and whizz briefly to break them up.  In a large bowl whisk the eggs and yolk with the creme fraiche, seasoning and half of the parmesan.  Fold in the rrest ofthe peas, half of the goat’s cheese (broken up), and add the basil.  Transfer the filling to the tart case and scatter over the remaining goats cheese and parmesan.  Drizzle with olive oil on top and bake for 35-40 minutes until golden and set in the centre.

Andy and Kathy’s comment

Lovely eaten warm with a green salad.  We replaced the fresh peas with frozen and used shortcrust pastry to save time.

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