Treat your family to this mouth-wateringly healthy goat’s cheese and vegetable tart. It’s so easy to make you could even get the kids to help.P
- 1 medium aubergine, trimmed and sliced
- 1 red and 1 yellow pepper, deseeded and cut into chunks
- 1 onion, peeled and cut into thin wedges
- 2 courgettes, cut into slices
- 2tbsp olive oil
- 8 baby plum tomatoes, halved
- 100g (3½oz) soft goat's cheese (try Chevrissime Blanc)
- 4tbsp crème fraîche
- Fresh thyme leaves
- Salt and freshly ground black pepper
- For the pastry
- 250g (8oz) plain flour
- Pinch of salt
- 60g (2oz) each of butter and white vegetable fat, cut into cubes
- 30g (1oz) Emmental or Comté; cheese (available from supermarkets), finely grated
- 2 eggs, beaten
Set the oven to gas mark 6 or 200°C. Mix all the vegetables in a roasting tin, sprinkle with the oil and mix in with your hand. Roast for 20 mins, turning them after 10 mins. Leave to cool.
To make the pastry: Put the flour and salt in a large bowl, rub in the butter and white fat to breadcrumb stage. Stir in the grated cheese then add 2tbsp of beaten egg and 2-3tbsp cold water to make a soft, not sticky, dough. Knead until smooth. Chill for at least 10 minutes.
Roll out the pastry on a lightly floured surface to a round about 30cm (12in) diameter. Transfer to a large baking sheet. Brush the pastry with a little of the beaten egg.
Pile the vegetables and tomatoes on to the pastry, leaving a 5cm (2in) border. Pop bits of cheese on top. Fold the pastry edge upwards and inwards, over the vegetables, overlapping and sealing to make a free-form tart. Brush with beaten egg.
Beat the rest of the egg with the crème fraîche, thyme and seasoning. Pour carefully into the tart. Bake for 40 mins, until the pastry is golden and the filling has set. Serve warm or cold. (Not suitable for freezing).
Woman's Weekly cookery editor Sue McMahon says: Use the soft goat’s cheese without a rind for this tart.