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.