Nathan Outlaw's Davidstow Cheddar Recipes

Nathan Outlaw is such a big fan of Davidstow Cheddar, he has created an exclusive range of recipes using their Cornish Classic Cheddar.

The Michelin-starred chef was kind enough to share his delicious tart and quiche recipes using Davidstow Cheddar with us -  perfect for both a sunny summer picnic, or a rainy afternoon in front of the World Cup.

Cornish Classic Cheddar and Crab Tart

Cooking time: 40mins  + 10mins chilling Serves 4-6 Ingredients

• 500g all-butter pastry block, de-frosted
• 6 free-range eggs
• 600ml double cream
• Cornish sea salt and freshly ground black pepper
• 250g Davidstow Cornish Classic cheddar, diced into small cubes
• 2 tbsp chopped tarragon
• 2 bunches spring onions, sliced
• 250g fresh white crab meat
• 50g fresh brown crab meat

Method:

1. Preheat the oven to Gas Mark 7, 220°C (425°F).

2. Roll out the pastry on a floured surface to the thickness of a £1 coin and line a 4cm deep, 20cm round loose-bottom flan tin (fluted or non-fluted).

3. Line the pastry with a circle of greaseproof paper and baking beans, then chill for 10 minutes.

4. Bake in the oven for 15 minutes and then remove the paper and baking beans.

5. Brush the inside of the pastry with egg wash and turn the oven down to 180°c (160°c for fan-assisted ovens).

6. Mix the eggs and cream and season. Sprinkle the cheese, tarragon, spring onion and crab over the tart case and pour over the egg mixture.

7. Bake for 25 minutes until the custard is set and the pastry is golden brown.

8. When the tart is cool, slice and serve with a simple seasonal salad.

Smoked Salmon, Saffron and Crackley Quiche

Cooking time: 40- 50 mins +10mins chilling Serves 6 Ingredients

• 500g all-butter pastry block, fresh or de-frosted
• 4 free-range eggs, lightly beaten
• 300ml double cream
• Cornish sea salt and freshly ground black pepper
• 250g Davidstow Crackler Cheddar Cheese, diced into small cubes
• 2 tbsp fresh parsley, chopped
• 2 tbsp chopped dill
• 1 bunches spring onions, sliced
• 200g Smoked Mackerel, skin and bones removed, broken into small pieces
• pinch of saffron

Method:  

1. Preheat the oven to 220°C, 425°F, gas mark 7.

2. Roll out the pastry on a floured surface to the thickness of a £1 coin and use to line a 4cm deep, 20cm round loose bottom flan tin. Place the tin on a baking sheet.

3. Line the pastry with a circle of greaseproof paper and fill with baking beans. Chill for 10 minutes. Bake in the oven for 15 minutes, then remove the paper and baking beans. Brush the inside of the pastry with a little of the beaten egg. Turn the oven temperature down to 180°C, 350°F, gas mark 4.

4. Beat together the cream and eggs and season.

5. Sprinkle the cheese, parsley, dill, spring onion and Smoked mackerel over the tart case. Sprinkle with the saffron. Pour over the egg mixture.

6. Bake for 25–35 minutes or until the custard is set and the pastry is golden brown. When the tart is cool slice and serve with a simple cucumber and dill salad dressed with lemon and rapeseed oil.