Ham Hock and Stinking Bishop Tart
Ingredients
Serves 4-6
For the pastry:
225g plain flour
pinch of salt
85g unsalted butter
1 egg yolk
2-3 tbsp cold water
For the filling:
115g ham hock
115g Stinking Bishop cheese
2 eggs
2 egg yolks
300ml / 1/2 pint single cream
Pinch of nutmeg
Black pepper
How to make it
Don’t let the name put you off this wonderful recipe, Stinking Bishop is an incredibly special cheese that everyone should try at least once in their lives. The cheese comes as a 500g whole circular cheese so if you can spare 115g for this wonderful Stinking Bishop Tart you won’t regret it, and people will be asking you to make it time and time again…
- Preheat the oven to 190°C/Gas Mark 5
- Lightly grease a 20cm/8inch tart tin
- Combine the flour and salt in a bowl, then rub in the butter with your fingers, until it becomes breadcrumbs
- Slowly mix in the eggs and water to form a dough
- Roll the dough out onto a lightly floured work surface
- Place the rolled dough over the tart tin to fill it and trim the edges
- Prick the base with a fork and chill for 20 mins
- Cover the pastry with greaseproof paper and fill with Ceramic Baking Beans
- Bake for 15mins
- Mix together the eggs, egg yolks, cream, nutmeg and pepper. Add in chunks of Stinking Bishop and chunks of ham and very lightly mix so you have a single mixture
- Pour the mixture into the base
- Bake the Stinking Bishop Tart for 25-30 mins until risen and golden brown
