Scottish Cheese & Mushroom Tart

It’s probably no secret by now that I am a big cheese fan! If your also a fan of mature cheddar cheese your going to love this delicious Scottish Cheese and Mushroom Tart recipe. This creamy cheesy melt in the mouth cheese & mushroom tart is perfect for the colder days this Spring.

AD Disclaimer *This recipe contains gifted promotional products and a paid promotional recipe – all recipes and opinions are my own*

I used the delicious Mature Scottish Cheddar from the 1057 Scotland Cheddar Cheese brand. It had such a delicious flavour perfect for this recipe. I’ll talk more about this cheese further down the page.

This simple tart is made with onions, mushrooms and lots of grated Mature cheddar from 1057 Scotland but you could also add in different vegetables to vary things up. The mature cheddar cheese adds such a delicious flavour to this tart I like to keep it simple. A good salad or some slow baked root vegetables makes the perfect side for this dish. A few dots of a good chutney also works really well on the top after it has cooked through.

If you like the sound of this recipe you may enjoy pairing it up with some of my other lovely Scottish recipes. I think a good pudding would work well after this delicious tart and some of my favourites are the Scottish Marmalade Oat Bars or the Scottish Rhubarb Crumble Bars. Both are simple seasonal recipes that would work nice at this time of year served after this cheesy tart.

Tips for making this reicpe:

this recipe works really nice with a fresh green salad on the side or if it’s a really cold day try serving it up with some freshly baked root vegetables. Both are equally delicious.
keep your leftovers in the fridge and serve it up for breakfast. Believe me I’ve tried it and its lovely hot or cold!
you can vary up the vegetable ingredients in this recipe, try adding some spinach, broccoli or other freshly chopped greens.
be careful to cover the dish really well in pastry as you don’t want any spaces for the egg mixture to drip out of in the cooking process.
you can make your own shortcrust pastry for this recipe or just use store bought pastry. I find in a busy household the store bought pastry works well. Although nothing tastes as good as freshly made I must admit.
you want to use a nice strong cheddar like 1057 for this dish as it adds lots of flavour.

“In 1057 upon a cold stone near the Peel of Lumphanan, King MacBeth lost his head. That was the brutal end for one of the last Celtic Kings of Scotland.

Mac Bethad mac Findlaich, the real King MacBeth, was a Scottish nobleman, a warrior with royal Moray blood. He fought for his Kingdom, defended his nation and governed well for 17 years. This is no legend nor myth, there are no prophesying witches, or Elizabethan playwrights behind the creation of this tale. This is a man from history, someone who lived, breathed and walked this earth just like you and me.

The real MacBeth knew his lands well, he travelled the verdant fertile glens and plains, and he sailed the rugged coast to see his subjects, collect his revenues and protect the kingdom.

Along his way he would have enjoyed the very best of Scottish produce, from fresh fish to the finest local cheese. Cheese is one of those wonderful things that connects landscape, people, history and food. 1057 Scottish Extra Mature Cheddar celebrates those connections, keeping the narrative alive, inviting us to join in and be part of the story.

1057 is hand selected by our cheese graders so only the very best Scottish cheddar, made from Scottish milk and expertly made into cheddar will make it into 1057.

The cheddar must be aged for at least 14 months to create just the right firmness and that rugged crumbly texture we so love. After 14 months the flavour develops into a powerful yet subtle balance between full and creamy and bold and punchy, an extra mature cheddar that will keep you chopping at the block.

1057 is a characterful Scottish Cheddar, rich because of where it is from and how it is made. A commanding cheese that stands out, a real piece of cheese fit for a real King.

Use it in your cooking, your snacks or just on its own with a glass of something strong! ” – (https://www.1057scotland.com)

Millbrook Dairy Company’s Scottish Extra Mature Cheddar was also awarded its first star at the Great Taste Awards. 1057 is a premium cheddar made in Scotland with milk from Scottish cows grazed on the Glens and Highlands. – (https://www.1057scotland.com)

I have personally used this cheese in a lovely cheesy loaf (recipe coming soon) and a few quiches and tarts and I’ve also topped off a few slow baked potatoes with it too. It packs a lot of flavour and is also lovely on its own with a good Scottish chutney and freshly made oatcakes. You can purchase the cheddar and find out more from the website link below:

www.1057scotland.com

Scottish Cheddar & Mushroom Tart

A delicious mature Scottish cheddar and creamy mushroom tart made with the 1057 Cheddar.

Premade Shortcrust pastry roll
1/2 Onion (chopped)
2 Cloves of garlic (chopped)
50g Butter
130g Mushrooms (sliced)
120g Potatoes (sliced thin)
1tbsp Plain flour
300ml Whole Milk
Salt & pepper
3 Large eggs
Handful of chopped parsley
2 Large Handfuls of Grated 1057 Mature Chedddar Cheese (Can be purchased from http://www.1057scotland.com)

To make the tart you want to start by baking the pastry. Grease up a tart or quiche tin and roll out the pastry into the tin. Prick with a fork, cover with greaseproof paper and fill with baking beans. Bake at 180c for 25 minutes. Remove from the oven and remove the paper and beans carefully.
Heat up the butter in a large pan and add in the onions and garlic. Cook for 5 mins. Add in the mushrooms and thin potato slices and cook for 5 mins.
Season well and add the salt and pepper. Add the flour and stir through well. Cook for a few minutes.
Pour the milk into a jug and whisk in the eggs. Pour into the pan with the vegetables and pour everything into the prebaked tart
Sprinkle the handfuls of cheddar cheese on the top and add the parsley. Mix through gently. Bake in the oven at 180c for approx 40-50minutes or until firm. Add a little tin foil to the top half way through to avoid burning the cheese.
Serve with some seasonal salad or freshly baked root vegetables.
Don't forget to pop over to @1057scotland to pick up your delicious Mature Cheddar Cheese for this recipe. It works lovely in this dish and is also good served with freshly made oatcakes, toasted bread or even a good handful on soup works.