Goats’ Cheese Tart

Goats Cheese Tart
Goats Cheese Tart
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  1. 300 g shortcrust pastry
  2. 200 ml double cream
  3. 4 eggs
  4. 200 g Cheddar - grated
  5. Freshly ground black pepper
  6. 200 g sun-dried tomatoes made into a paste
  7. 1 small goats' cheese
  1. Line a quiche tin with pastry and bake blind for 10 minutes. Remove the baking beans and return the pastry case to the oven for approx. 10 minutes.
  2. Beat the eggs and cream together then add most of the grated cheese.
  3. Season with fresh black pepper.
  4. Spread the sun dried tomatoes (that have been made into a paste in the processor) over the pastry.
  5. Pour over the egg and cream mixture.
  6. Slice the goats cheese into 8-10 thinnish slices and put these on top of the tart. Keep 3 slices to chop small to eat with olives and a glass of wine while the tart is cooking.
  7. Sprinkle the remaining grated cheese on the top.
  8. Bake at 180 degrees for approx. 20 minutes until it's a nice golden brown colour. Mine took 10 minutes longer so keep an eye on it.
  1. *** Enjoy with a salad and crusty bread (homemade foccacia is nice) or new potatoes and sugar snap peas.
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