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Goats Cheese Tart

INGREDIENTS: PASTRY

  • 180g Butter (Fridge Temp)
  • 300g Plain Flour
  • Salt
  • Cold Water
  • Alternatively - purchase a 500g block of ready to roll shortcrust pastry and skip step 1.

FILLING:

  • 6 Eggs
  • 1 Onion
  • 1 Handful of Chives
  • 12 Asparagus Spears
  • 150g Goats Cheese
  • 80ml Double Cream
  • Salt
  • Black Pepper

OPTIONAL:

  • Red onion Chutney
  • Pea Shoots

EQUIPMENT:

  • 6 Individual Fluted 12.5cm Tart Tins

METHOD:

  1. For the pastry, add the flour and a pinch of salt to a large mixing bowl, dice up the cold butter and using your fingertips rub through the flour until it resembles breadcrumbs. Add a tablespoon of cold water at a time, 2-3 should do it, until it comes together into a dough. Wrap in cling film and refrigerate for 30 mins to rest
  2. Grease the tart tins lightly with butter and preheat the oven to 200C/ 180C FAN/ GAS Mark 4. Roll the rested pastry dough out until roughly the thickness of a pound coin, use a little extra flour to stop it from sticking. Cut out six circles, roughly 3cm larger than the pastry tins, press and form the disk of pastry into the tins allowing it to overhang by a cm or two to allow for shrinkage.
  3. Prick the bottom several times with a fork and line each case with a disk of greaseproof paper. It’s important to weight the pastry down at the blind baking stage to stop ballooning and ensure a crisp well formed case. Use ceramic baking beans if you have them, alternatively any dried pulses/legumes you have around will do. Once all 6 and prepped and suitably weighted bake for 20-25 mins until the pastry is cooked.
  4. Allow the cases and their weights to cool slightly whilst preparing the filling. Add the eggs, double cream, chopped chives and a good pinch of salt and black pepper to a mixing bowl and whisk together. Finely dice the white onion and chives and add the mix.
  5. Remove the weights and the greaseproof from the pastry and pour in the egg mixture filling each one around two thirds of the way, add two asparagus spears to the top crossing over each other.
  6. Bake in the oven for 15-20 mins until the egg has almost completely set, add a slice of goat's cheese on top of each one and bake for a further 5-10 mins.
  7. Serve immediately or enjoy later. Garnish with a little red onion chutney and pea shoots or your favourite salad leaves.
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