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Pastai Briwgig Eidion a Nionod (Leek and Caerphilly Cheese Crumble Tart)

Tarten Briwsion Cennin a Chaws Caerffili (Leek and Caerphilly Cheese Crumble Tart) is a modern Cymric (Welsh) recipe for a classic vegetarian leek, Caerphilly cheese and egg pie in a shortcrust shell that's finished with a Caerphilly cheese, breadcrumb and hazelnut crumble topping. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Leek and Caerphilly Cheese Crumble Tart (Tarten Briwsion Cennin a Chaws Caerffili).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Milk Recipes Cheese Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma bastai llysieuol clasurol o gennin a chaws Caerffili mewn cymysgedd wyau hufennog gyda sylfaen o grwst brau wedi'i orffen gyda crymbl o gaws Caerffili, briwsion bara a chnau cyll.

Cynhwysion:

500g pecyn crwst byr wedi ei wneud gyda menyn

Ar gyfer y llenwad:
50g o fenyn
500g o gennin (tua 2), wedi'u tocio a'u tafellu
3 wy
75ml hufen sengl
75ml o lefrith
1 llwy de o fwstard Dijon
50g caws Caerffili, wedi briwsioni

Ar gyfer y brig:
50g caws Caerffili, wedi briwsioni
85g o friwsion bara gwyn ffres
50g cnau cyll, wedi'u torri'n fras
2 lwy fwrdd persli ffres, wedi'u torri

Dull:

Cynheswch eich popty i 200ºC (180ºC ffan/400ºF/Marc Nwy 6) Rholiwch y crwst ar arwyneb gwaith wedi ei ysgeintion'n ysgafn â blawd nes ei fod yn ddigon mawr i orchuddio gwaelod ac ochrau tun tarten gwaelod rhydd rhyw 23cm o ddiamedr. Priciwch y gwaelod gyda blaen fforc, a leiniwch â memrwn pobi a ffa pobi. Pobwch yn ddall am 12 munud, yna tynnwch y ffa a'r memrwn. Dychwelwch i'r popty am 5 munud arall nes fod y does yn euraidd golau. Tynnwch o'r popty a'i roi o'r neilltu yna gostyngwch y popty i 180ºC (ffan 160ºC / 350ºF / marc nwy 4). Yn y cyfamser, paratowch y llenwad: Toddwch y menyn mewn padell fawr ac, pan yn ewynnu, ychwanegwch y cennin, gorchuddiwch gyda chaead a choginiwch ar wres isel am 20 munud nes ei fod yn feddal. Tynnwch oddi ar y gwres a'i roi o'r neilltu i oeri. Curwch ynghyd yr wyau, hufen, llaeth, mwstard, caws Caerffili a'u sesno i flasu. Gorchuddiwch waelod y cas crwst yn gyfartal gyda'r cennin, yna arllwyswch y cymysgedd wy drosto. Dychwelwch i'r popty a phobwch am 25 munud. I wneud y topin crymbl, cyfunwch yr holl gynhwysion mewn powlen. Tynnwch y darten o'r popty ac ysgeintiwch y topin yn gyfartal drosodd. Dychwelwch i'r popty a'i bobi am 15 munud arall nes ei fod yn frown euraid.

English Translation

This is a classic vegetarian pie of leek and Caerphilly cheese in a creamy egg base with a shortcrust base that's finished with a Caerphilly cheese, breadcrumb and hazelnut crumble topping.

Ingredients:

500g pack all-butter shortcrust pastry

For the filling:
50g butter
500g leeks (about 2), trimmed and sliced
3 eggs
75ml single cream
75ml milk
1 tsp Dijon mustard
50g Caerphilly cheese, crumbled

For the topping:
50g Caerphilly cheese, crumbled
85g fresh white breadcrumbs
50g hazelnuts, coarsely chopped
2 tbsp fresh parsley, chopped

Method:

Pre-heat your oven to 200ºC (180ºC Fan/400ºF/Gas Mark 6)

Roll out the pastry on a lightly-floured work surface until large enough to cover the base and sides of a 23cm diameter loose-bottomed tart tin. Prick the base with a fork, and line with baking parchment and baking beans/beads. Bake blind for 12 mins, then remove the beans and parchment. Return to the oven for a further 5 mins until pale golden. Remove from the oven and set aside then reduce the oven to 180ºC (160ºC fan/350ºF/gas mark 4).

Meanwhile, prepare the filling: Melt the butter in a large pan and, when foaming, add the leeks, cover and cook on a low heat for 20 mins until soft. Take off the heat and set aside to cool.

Beat together the eggs, cream, milk, mustard, Caerphilly cheese and season to taste. Evenly cover the base of the pastry case with the leeks, then pour over the egg mixture. Return to the oven and bake for 25 mins.

To make the crumble topping, combine all the ingredients in a bowl. Remove the tart from the oven and sprinkle the topping evenly over. Return to the oven and bake for a further 15 mins until golden brown.