This recipe will fit a rectangular tart dish 36x13cm or a circular pan/dish with a diameter of 20CM

Begin by grating the butter and cheese.

Place the flour, salt, butter and cheese into your cake mixer with the dough attachment or kitchen whizz. Alternatively your could rub the ingredients with clean hands.

Add 4 tablespoons of cold water to the dough and use your hands to bring it together to form a ball. Add another tablespoon of water if it is a little crumbly.

Wrap and chill the dough for 5 minutes before rolling out.

At this stage you can wrap your dough and freeze it for another day. Or place it in the fridge for the next day. Which ever your choose - make sure that you bring your dough out in advance before rolling (you want it firm and malleable like clay - not soft like play dough).

Preheat your oven to 200 degrees fanbake.

Pat the dough down (into a rectangular shape), pinching along any cracks to make smooth edges.

Flour your bench surface. Use a rolling pin to roll out into a long rectangular shape until the pastry is 3mm (ish) thick.

Place in your tart dish making sure to cover the sides too. It’s a forgiving pastry and if you have a gap, simply take any excess and patch the gaps.

Prick the bottom with a fork and leave on your bench for five minutes for the pastry to relax.

Bake in your hot oven for 5 minutes.

Take out . . . Now use it for what ever you like . . .