Halloumi and Dill Tart
This is a speedy and incredibly tasty summery tart. The texture of the grated halloumi gives this quiche-esque thing a really lovely firm set that somehow also feels really soft. Homemade shortcrust undeniably tastes better, but I would be lying if I said that I never buy shop bought stuff. Look, we don’t always have time to make pastry, and that is okay. I would never berate you if you wanted to do the same!
Serves 6
500g block of shortcrust pastry
225g block of halloumi
a small bunch of dill
a small bunch of parsley
3 spring onions
2 eggs
150ml double cream
Roll out your pastry to 2mm thick. Line a pastry case with it, pushing in the edges so the pastry is flush to the sides, then prick the base with a fork, and pop it in the fridge to chill for 20 minutes.
Heat your oven to 180C.
Line your tart case with parchment and baking beans, then bake it for 15 minutes until the sides are firm. Carefully remove the baking beans and parchment, then return the case to the oven to bake for another 5 minutes to dry out the base.
Grate your block of halloumi. Finely chop your dill and parsley, and finely slice your spring onions.
Crack your eggs into a bowl, and pour in your cream. Give it a really good whisk. Add your halloumi and herbs, and give it a mix.
Turn your oven down to 170°C fan.
Pour your mixture into your pastry case, then bake it for 25-30 minutes, or until your egg mixture is set with a gentle wobble.
Leave it to set for 15 minutes, then serve it up.