for 4 pieces

Shortcrust pastry

300 g	brown flour
½ tsp	salt
1 tsp	sugar
100 g	butter, cold, cut into pieces
1 ½ dl	water

Cheese mixture

220 g	blue cheese (e.g. Gorgonzola), cut into chunks
100 g	crème fraîche
3	eggs
1 dl	milk
3	date, finely chopped
1	spring onion incl. green part, cut into rings
¼ tsp	salt
a little	pepper

How it's done

Shortcrust pastry

Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Quarter the dough, shape into balls, press into the prepared tart tins, prick the base firmly with a fork, chill for approx. 30 mins.

Transfer the cheese mixture to the prepared tart tins.

Cheese mixture

Using the whisk on a hand mixer, whisk the cheese, crème fraîche and eggs in a bowl until the mixture becomes lighter in colour. Stir in the milk, dates and onions, season.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180°C.

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