GOAT’S CHEESE TART

Updated at: Thu, 17 Aug 2023 05:35:39 GMT

Step 1

Preheat oven to 200°C (180°C fan) gas mark 6. Place a large baking sheet inside to heat up.

Step 2

Lay the pastry over a 23cm tart pan. Remove the excess and roll into a ball. Use it to push the pastry into the inner edges of the pan and up the sides. Lightly prick the base with a fork.

Step 3

Scrunch up a piece of parchment paper, then open it out (making it more pliable). Put over pastry and pour in baking beans. Blind-bake for 20 minutes.

Step 4

Remove from the oven, lift out the baking beans and parchment paper, then return to the oven for another 5-10 minutes, until the pastry has a dry, sandy texture. Remove from the oven and set aside. 5 Peel and trim shallots and quarter lengthways. Cut the spring onions into 6cm chunks. Pull the stalks off the leafy greens and break into several pieces.

Step 5

Gently fry the onions and stalks in a glug of oil for 15 minutes, until lightly caramelised. Add the leaves and let them wilt. Remove the pan from the heat and let it cool.

Step 6

Once cool, tear in the leafy herbs (stalks and all) and add cheese.

Step 7

In a jug, whisk the eggs, cream and milk with some seasoning.

Step 8

Trim the edges of the cooked and cooled pastry case by running a serrated knife around the edge of the tart pan.

Step 9

Pile in the onion, greens and cheese mixture, then spread it out across the base. Finally, pour the egg mixture over the top.

Step 10

Return to the top shelf of the oven for 30 minutes, until just set and lightly golden on top. Let sit for 10 minutes before serving.

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