Perfect
Puddings
Oatmeal Crust Cheese Tart
This recipie is featured in the Scottish recipes by Lady Claire Macdonald leaflet. World - renowned writer, cook and cookery demonstrator, Claire Macdonald lives at Kinloch Lodge on the Isle of Skye.
Base:
375g (12 oz) Hamlyn’s Scottish Oatmeal
½ teaspoon Salt, preferably Malden Salt
75g (3 oz) Butter, melted (you can substitute an olive oil spread, or
Benecol for the butter in this recipe)
Dry fry the oatmeal over a moderately high heat for about 5 minutes, then cool – this refreshes the taste and slightly toasts the oatmeal.
Mix together the melted butter (or butter substitute) with the oatmeal and the salt, mixing thoroughly. Press this mixture around the sides and base of a flan dish measuring 9” or about 14 cms. Bake in a moderate oven, 350’F 180’C gas mark 4 for 25 mins. Cool.
The oatmeal base can be made a day in advance, but only fill it the same day as it is intended to be eaten.
Filling:
375g (12 oz) Cream Cheese, such as Philadelphia – you can use
low-fat philly perfectly well if you prefer or diet dictates
125g (4 oz) grated best Cheddar Cheese
A good grinding of black pepper
A grating of nutmeg
½ teaspoon salt
1-2 cloves of garlic, skinned and finely chopped – optional, but
I love it
2 tablespoons chopped parsley and snipped chives, mixed
Beat the cream cheese very well, adding the chopped garlic, seasonings and the grated cheddar. Then spread this mixture over the base of the cooled, baked oatmeal case.
For the surface:
6 Tomatoes, skinned, seeds removed and the tomato flesh diced
A handful of basil leaves
1 tablespoon olive oil
½ teaspoon Balsamic vinegar
A pinch of salt and a grinding of black pepper
Tear up the basil leaves – chopping them causes them to discolour- and mix them thoroughly with the diced tomatoes, olive oil, Balsamic vinegar, salt and pepper. Spoon this mixture over the surface of the cheese on the oatcake base.
Slice to serve.
