Tart of Cheese

Starters and soups

  • Serves: 4
  • Preparation time: 30 minutes
  • Cooking time: 55 minutes
Bring a taste of the past to your table! © Justin Holt

Bring a taste of the past to your table!


225g/ 8oz Cheshire or similar cheese, grated
50g/ 2oz butter, softened
3 egg yolks
1 teaspoon of chopped fresh thyme

For the pastry:
75g/ 3oz butter
100g/ 4oz plain flour
1 egg, beaten


Tudor Tart

Taken from A.W. 'Abook of cookrye Very necessary for all such as delight therein' 1591.

‘To make a Tarte of Cheese: take good fine paste and drive it as thin as you can. Then take cheese, pare it, mince it, and bray it in a mortar with the yolks of Egs til it be like paste, then putit abroad into your paste and cover in with a faire cut cover, and so bake it: that doon, serve it forth.’

For your kitchen

Beat together the grated cheese, butter, egg yolks and thyme and set aside. To make the pastry, rub the butter into the flour and slowly add the egg, stirring continuously until the dough can be lightly kneaded with the hands. Roll out rather more than half the pastry and use it to line a shallow moist plate and add the thyme. Fill the pastry-lined plate with the cheese mixture and moisten the pastry edges. Roll out the remaining pastry to cover and seal tightly. Press down the edges with the tines of a fork, then trim. Pierce the lid and bake as gas mark 7/220ÚC for 15 minutes. Reduce the heat to gas mark 4/180ÚC and bake for a further 30-40 minutes. The pie is best served hot.