Instructions: Sift the flour paprika and salt into a large bowl.

Add the butter and rub in until the mixture resembles fine breadcrumbs.

Stir in the grated cheddar cheese.

Add sufficient water to bind the pastry. Knead lightly to a smooth dough then wrap in cling film and chill in the refrigerator for 30 minutes.

Roll out the pastry thinly and use to line a 230mm loosebased fluted flan tin which is about 30mm deep.

Prick the base with a fork.

Chill for about 30 minutes.

Line the pastry case with greaseproof paper and baking beans and bake blind on the floor of the roasting ovenfor 8 to 10 minutes.

Remove the beans and paper prick the pastry again and return to the floor of the ovenfor a further 8 to 10 minutes or until lightly browned.

For the filling whisk the egg yolks cream mustard and seasoning together in a bowl. Stir in the gruyere feta and brie.

In a separate bowl whisk the egg whites until stiff but not dry. Fold into the cream mixture.

Pour the filling into the pastry case and sprinkle over the pine nuts.

Bake on the grid shelf on the floor of the roasting ovenwith the cold plain shelf just above for 30 to 35 minutes.

If the tart appears to be overbrowning transfer to the simmering ovenplacing it on the hot plain shelf on the highest set of runners and cook until the filling is set.

Cook in the baking ovenwith the grid shelf on the fourth set of runners for 30 to 40 minutes.

Allow to stand for 15 minutes before serving with a tomato and herb salad.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.