Carrot and goat’s cheese tart recipe

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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.

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