Australian Table
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Lightly grease a 29cm x 21cm loose-based tart tin. Gently ease pastry into tin; trim to fit.
2.Line pastry with baking paper, then fill with baking weights, dried beans or rice (ensure weights come all the way up to the top of the pastry to prevent it shrinking from the sides).
3.Place the tart on a baking tray and blind-bake for 20 minutes. Remove from the oven, carefully remove the baking paper and weights. Return the pastry to the oven and bake for a further 10 minutes or until the base is dry and cooked. Cool.
4.In a medium bowl, combine the cheeses, thyme and egg, season with salt and freshly ground black pepper and mix well. Spread the mixture into the cooled pastry shell.
5.Slice apples very thinly and arrange on top of cheese mixture, overlapping each slice. Brush with marmalade. Bake for about 40 minutes.
6.Serve the tart warm garnished with chervil and drizzle with balsamic glaze.
If sour cream pastry unavailable, substitute two sheets of frozen shortcrust pastry. Not suitable to freeze or microwave.
Note
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