Sheep cheese tart with dates and walnuts

To avoid the pastry rising too much, I have advised to prick the pastry well before cooking and to cook this tart just below the middle of the oven.

For the tart

200 g	Puff pastry, frozen, defrosted, use up to 250g (Main)
150 g	Sheep cheese, fresh or soft, use up to 200g; look for a mould ripened cheese (Main)
2	Egg yolks
½ cup	Creme fraiche, or use sour cream or cream
⅓ cup	Sheep cheese, hard variety, grated; use up to half a cup (Main)

For the topping

½ cup	Medjool dates, chopped
3 Tbsp	Chopped walnuts, use up to 4 Tbsp
3 Tbsp	Honey, mellow flavoured, preferably runny
1	Lemon, grated rind only
1 squeeze	Lemon juice
1 sprinkle	Chopped chives

Directions

1. Heat the oven to 200C fan bake (220-230C without a fan). Line an oven tray with baking paper and grease the paper. Set the oven rack just below centre as this helps to cook the base and achieve a golden pastry crust.
2. Roll out the pastry on a floured bench until it is large enough to cut out a 28cm circle and transfer to the prepared tray. Fold 1cm of the outside edge over and press down. This edge will ensure the filling does not flow out. It does not need to be perfect — rustic is far more delightful. Using the tines of a fork, evenly prick the centre of the pastry about a dozen times.
3. Brush the outside edge of the tart with a little milk and scatter a few pinches of flaky salt on the edge. Cut or portion out the fresh or soft sheep cheese into 12-16 pieces and scatter over the centre of the pastry. Use a fork to lightly mix the egg yolks and creme fraiche together and pour over the soft cheese. Scatter over the grated hard sheep cheese.
4. Bake for 15-18 minutes until the pastry is golden, the filling has set and the pastry base is well cooked.
5. While the tart is cooking, stir together the dates, walnuts, honey, lemon rind and chives and add a short squeeze of lemon juice for a little sharpness.
6. Once the tart is cooked, scatter over the date mixture and serve.