Carrot and goat's cheese tart
Sweet, crunchy carrots and goat's cheese go really well together and this tart makes a change from quiche
- 400g Chantenay carrots
- 1 lemon (grate half and juice whole lemon)
- 1tbsp olive oil
- 3 sprigs thyme
- 2 eggs, whole
- 1 egg yolk
- 200ml tub crème fraiche
- 180g goat's cheese cut into slices
Pastry for 9in flan tin:
- 140g plain flour
- 70g chilled butter, cut into dice
- 50g grated mature Cheddar
- Water to bind
- A pinch of salt
- Preheat the oven to 200ºC/400F/gas 5.
- Make the pastry first. Put the flour, salt and chilled butter into a food processor and whiz for a few seconds until the mixture resembles fine breadcrumbs.
- Stir in the cheese and add 2-2 1/2 tbsp of cold water gradually mixing with a fork until the pastry just holds together.
- Wrap the pastry in Clingfilm and refrigerate for 30 mins. When the time's up roll out the pastry into a circle bigger than the flan tin, line the flan tin, pressing it well into the case. Trim the edges and prick the base with a fork. Refrigerate for another 30 mins, then bake the tart case blind for 15 mins.
- Remove the baking beans and cook for a further 10 mins to cook the base.
- While the pastry is chilling place the carrots on a baking sheet. Season well and drizzle with the olive oil and lemon juice.
- Roast in the oven for 15-20 mins.
- Mix together the eggs, egg yolk and crème fraiche, and season.
- Place the carrots and diced goat's cheese in the cooked tart case, with the sprigs of fresh thyme and pour over the egg mixture.
- Lower the heat in the oven to 180ºC /350F/gas 4 and cook the tart until it has set. Leave to cool. Serve with a green salad and new potatoes.