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225 ml cake flour
2.5 ml salt
125 ml cold butter, chopped
125 ml LANCEWOOD® Cheddar, finely grated
3 egg yolks
30 ml ice cold water
125 ml Huletts caramel sugar
60 ml white balsamic vinegar
30 ml fresh thyme leaves
Salt & freshly ground black pepper to taste
250 ml cherry tomatoes, halved
200 ml Spekko parboiled rice, cooked
230 g LANCEWOOD® Medium Fat Roasted Onion Cream Cheese
Fresh basil sprigs to garnish
Place the flour and salt into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix in the LANCEWOOD® Cheddar. Add the egg yolks and mix together to form a dough adding a little cold water if the mixture becomes too dry. The pastry should come together in a ball. Wrap the pastry in cling film and leave to rest in the fridge for 30 minutes.
In a pan, combine the sugar and balsamic vinegar and stir until the sugar dissolves. Bring to a simmer and cook until thick and syrupy. Add the thyme, salt and pepper and tomatoes and remove from the heat and leave to cool completely.
Preheat the oven to 200°C. Roll out the pastry into a ring large enough to fit a 20 cm tart tin. Drape the pastry over the tin to line it. Poke the pastry surface with a fork. Top with a generous layer of Spekko parboiled rice and bake for 20 minutes or until pastry is golden and crisp. Spread the LANCEWOOD® Medium Fat Roasted Onion Cream Cheese over the baked pastry and top with the caramelized tomatoes. Garnish with basil springs before serving.
As seen in Celeb Feasts with Zola Nene, in proud association with LANCEWOOD®
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