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Shredded sprouts and Wensleydale crumble tart

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1 hour 25 mins
Serves 8
Moderate
Ingredients

500g packet shortcrust pastry
50ml Mr Hugh’s rapeseed oil
450g (1lb) Brussel sprouts, trimmed and roughly chopped
3 medium size eggs
75ml single cream
75ml milk
1 tsp Dijon mustard
50g Wensleydale cheese, finely crumbled

For the topping-
50g Wensleydale cheese, finely crumbled
75g fresh white breadcrumbs
50g hazelnuts, roughly chopped
2 tbsp freshly chopped parsley

Method

Method:
Preheat the oven to 200°C. Roll out the pastry and use to line a 23cm loose-based, deep-sided fluted flan tin. Prick the base with a fork then line the tart with nonstick baking paper and baking beans and bake blind for 12 minutes. Remove the paper and beans and cook for a further 5 minutes. Reduce the oven temperature to Gas Mark 4, 180°C, fan 160 °C.

Meanwhile make the filling. Heat the Mr Hugh’s rapeseed oil in a large pan and add the shredded sprouts. Cover and cook on a low heat for 10 minutes. Beat together the eggs, cream, milk, mustard, Wendsleydale and some seasoning. Spoon the cooked sprouts into the base of the pastry case, then pour over the egg mixture and bake for 25 minutes.

To make the topping, combine all the ingredients. Remove the tart from the oven and sprinkle the topping evenly over. Return to the oven and bake for a further 15 minutes until golden brown. Serve cut into wedges and with a salad dressed with a Mr Hugh’s salad dressing.  

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