Recipe: Gypsy Tart

Cooking time: 35-40 minutes
Serves: 8

Ingredients

For the pâté sucrée (sweet pastry)
125g unsalted butter
90g caster sugar
1 large egg
250g plain flour
1 tbsp cold water

For the gypsy tart
300g (pâté sucrée) sweet pastry
400g evaporated milk
330g dark muscovado sugar

Equipment: 21cm tart tin

Method

For the pâté sucrée
Put the butter and caster sugar in a food processor, and process until just combined. Add the egg and process for 30 seconds. Tip in the plain flour, and process for a few seconds until the dough just comes together (do not over-process, or it will become tough). Add the cold water if the dough seems dry.

Knead lightly on a floured surface, then shape into a flat disc, and chill for 30 minutes before rolling out.

For the gypsy tart
Preheat the oven to 170C

Roll out 300g of the sweet pastry, and use to line a 21cm tart tin. Line the pastry case with greaseproof paper, and fill with baking beans, or dried haricot beans. Bake for 15 minutes, or until the sides of the pastry have cooked through, then remove the baking beans, and return to the oven for a further 5-10 minutes, until the base is a pale golden brown, and feels sandy to touch.

Meanwhile, whisk the evaporated milk and sugar together with an electric mixer until light and fluffy (about 15 minutes).

Pour the milk mixture into the pre-baked pastry case, then cook for eight minutes until risen, and the surface is tacky.

Remove from oven, and leave to cool and set before serving.

On the farm

Now that autumn’s here, we’re winding down on the farm. We’ve been taking stock after a busy summer, and harvesting produce to see us through winter ahead, including onions, potatoes, and squashes, as well as pork from our pigs, which will be on the menu in November.

Where we’ve been

We were psyched to pay a visit to our friends at Tillingham in Peasmarsh, near Rye. Led by founder Ben Walgate, these guys are not only making incredible wines, but doing so in a hugely sustainable way, which is in keeping with our own ethos and philosophy.

Will’s ingredients of the month

We’re loving cep mushrooms, as well as game season, with partridge, pigeon, and wild duck all at their best. This year’s cep mushroom season hasn’t been the strongest, so the ones we have are even more precious, to put on the menu for special occasions.

Matt’s wines of the month

The Small Holding: Raisins Gaulois
We love our organic wines on the Small Holding list – and this Raisins Gaulois is right up there with the best of them. Domaine Marcel Lapierre’s biodynamic 2019 vintage is lively, fruity, and produced naturally by a mother and son team of winemakers.

The Curlew: Basso Garnacha
S.C.Pannell’s Grenache has fresh aromas of ripe red cherries and raspberries, with notes of rhubarb, rose petals, and musk leading on to a plush, juicy palate. It’s a delicious wine for autumn – youthful, medium-bodied and lively, with a long, succulent finish, bolstered by fine, grainy tannins.

Matt’s beers of the month

The Small Holding: Native Tastes VI: Hopfenweisse
Mad Squirrel’s refreshing wheat beer base is given a new dimension, courtesy of generous dry hopping with aromatic hops. At 5.4% ABV, it’s hazy yellow in colour, low in bitterness, and a vegan-friendly pairing for our multi-taste dining experience at The Small Holding.

Will’s dishes of the month

The Curlew: Roast hake
Our roast hake, clams and mussels are served with a shellfish sauce, which is poured in front of you at your table. And with a skin cracker for added crunch, it’s easily one of our favourites on the menu, and perfect for this time of year.

The Small Holding: Venison
To make this dish, we’ve used a bit of everything from our fallow deer. Hot-smoked leg, braised shoulder, roasted loin, and onions cooked and glazed in our own Gun Brewery stout vinegar are served with gravy, faggot, and creamed kale and fermented chillies from the farm.

Meet the team: Jonny Dudfield

Introducing the one and only Jonny Dudfield! This experienced, talented hospitality pro is just 24, but already a seasoned front of house industry vet. He smashes every service, and has been a dear friend for many years. We’re pumped to have him here in Bodiam.