Torta tal-gruere – (“quality ta’ gobon”), qlub tal-qaqocc u il-mortadella

Ingredients serve 8 .

300shortcrust pastry

baked beans

175gr gobon gruyere, grated

250grilled artichokes in oil drained and halved

250gr Mortadella, cut into 2.5cm pieces

1 tablespoon oil, reserved from the jar of artikokes

425double cream

3 large eggs

1 large egg yolk

1 level tbsp finely choppedfresh rosemary

salt and freshly ground black pepper .

Method

pour the oil, reserved from the artichokes into the frying pan set over a medium to high heat and sauté the mortadella for 4-5minutes until evenly browned remove with the spotted spoon and drain on kitchen paper . Whisk together the cream eggs , egg yolk and rosemary and season with salt and pepper .

Roll out the pastry on a flavored surface until it is at least 6cm larger than the base of a 25.5cm tart tin ; lift over the tin and press down into the bottom and up the sides of the tin ; roll the pin over the top over the top to trim the excess pastry , lightly prick the base and chill for 30 minutes .

Preheat the oven to 200’c / gas 6 line the chilled pastry with baking parchment and fill with baking beans – cook for 15 minutes until the pastry is set and very pale take outof the oven , remove the paper and beans and leave to cool a little .

Arrange the cheese , artichokes and mortadella evenly from the bottom of the art case ; pour the rosemary custard into the tart case; and bake in the tart and bake in the oven for 20 minutes or until the custard has set , then cool in the tin for 10 minutes before removing to a cooling rack , serve hot and cold .

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