Three cheese tart with an oatmeal crust

Just in time for New Zealand cheese month…

Recipe: Megan Coupland Photography: Brydie Thompson

300g flour
150g oats
200g softened butter
2 eggs
cracked pepper
1 tsp fresh thyme leaves
1½ tsp sugar

Mix all ingredients in a food processor and rest. Line a 20cm (diameter) deep pie tin with pastry.

Bake blind, ready for the filling.


350g cream cheese
100g Pronto Rosso (tomato paste)
150g crumbled blue cheese
8 thin slices brie
230ml cream
salt and pepper
6 eggs

Mix cream cheese, cream, eggs, nutmeg, salt and pepper in a food processor.

Spread Pronto Rosso on the base of the oatmeal crust and crumble the blue cheese on top.

Pour the cream cheese mix over and top with chives and slices of brie.

Cook on bottom shelf at 155°C with an empty tray on the top shelf to stop it from browning too much. Cook for approx 45 mins. It should still be quite wobbly in the middle (do not let it souffle while cooking).

About the Author

Vicki Ravlich-Horan

Related Posts

Smashed Cucumber Salad

Smashed Cucumber Salad

RECIPE BY SHAUNA BRYNE Simple, quick and absolutely delicious!  This light salad is full of flavour and will be sure to become your go-to. 1 large cucumber pinch of salt (optional)1–2 tbsp sesame seeds 2 tbsp coconut aminos seasoning 1 tbsp rice vinegar 2 tbsp sesame...



One of the true joys of travelling is getting a real taste for a place, and for me the challenge is always how to recreate that at home. I was back in New Zealand just two days before I was in the kitchen trying to see if I could recreate these three dishes we enjoyed...

Eat Up New Zealand – The Bach Edition

Eat Up New Zealand – The Bach Edition

Peter Gordon describes Al Brown’s book Eat Up New Zealand – The Bach Edition as “a gem of a cookbook, full of childhood memories and insights into our culinary future”. I have to agree with Peter that it is a cookbook full of nostalgic recipes. It is, in fact, these...