Brown Butter Swede & Cheddar Griddle Tarts

Ingredients

• plain flour200 g
• salted butter60 g
• cold water70 ml
• swede, peeled and diced small350 g
• sharp cheddar, grated140 g
• onion, finely diced1 medium
• thyme leaves1 tsp
• wholegrain mustard1 tbsp
• black pepper1/2 tsp
• egg, beaten1

Method

1. 1Rub 40 g of the butter into the flour with a pinch of salt, then mix in the cold water to form a soft dough; rest it while you cook the filling.
2. 2Steam or simmer the swede until just tender, then drain well and mash lightly so some texture remains.
3. 3Cook the onion in the remaining butter until soft and lightly golden, then stir in the swede, thyme, mustard, black pepper, and half the cheddar.
4. 4Divide the dough into 4 pieces and roll each into a thin round; spoon filling onto one half of each round and fold over to seal, pressing the edges firmly.
5. 5Brush the tarts with beaten egg and cook on a lightly greased griddle pan or dry skillet over medium heat until deeply golden on both sides and cooked through, about 6 to 8 minutes per side.
6. 6Scatter the remaining cheddar over the hot tarts and let it melt for a minute before serving.

Tips

• Keep the dough slightly firm so the tarts hold their shape on the pan.
• If the filling seems wet, cook it a minute longer before assembling to avoid soggy pastry.

Nutrition