Goat Cheese Tart

Turn your leftover goats cheese into this delicious tart by pastry chef and blogger, Nadia Parekh
Goat Cheese Tart
ITP Images
Goat Cheese Tart
December 05, 2018
Preparation Time 1 hour
Cooking Time 1 hour 30 minutes
Serves 6


PHOTO BY Efraim Evidor
RECIPE BY Nadia Parekh

INGREDIENTS

For the pie crust

300g spinneysFOOD All-Purpose flour
tsp spinneysFOOD Salt
90g unsalted butter, chilled and cubed
150g Crisco, chilled
1 red onion, thinly sliced and caramelised

For the goat cheese mixture

250g goat cheese
20g spinneysFOOD Honey
20g spinneysFOOD Honey
1 spinneysFOOD Organic Free Range Egg, white only
60g sour cream
spinneysFOOD Fine Black Pepper, to taste
Rosemary, thyme and cherry tomatoes, for garnishing

METHOD

  • 1

    To make the pie crust dough, mix the flour and salt together in a large bowl. Add the butter and Crisco. Using a pastry cutter or fork, cut the butter and shortening into the mixture until it resembles a sandy texture. Remove from the bowl and mix on a table just until the dough comes together. Do not overmix. Divide into 2 equal halves. Wrap in cling-film and chill for at least 2 hours. Transfer the pie dough to a lightly floured surface and roll out 3mm-thick discs, line the bottom of your 20cm tart pan (or several smaller tart tins), chill well. Fill the tart shells with baking beans (To make the pie crust dough, mix the flour and salt together in a large bowl. Add the butter and Crisco. Using a pastry cutter or fork, cut the butter and shortening into the mixture until it resembles a sandy texture. Remove from the bowl and mix on a table just until the dough comes together. Do not overmix. Divide into 2 equal halves. Wrap in cling-film and chill for at least 2 hours. Transfer the pie dough to a lightly floured surface and roll out 3mm-thick discs, line the bottom of your 20cm tart pan (or several smaller tart tins), chill well. Fill the tart shells with baking beans (or lentils) to blind bake at 180°C, gas mark 4, for 30 minutes (or 15 minutes if using smaller tins).or lentils) to blind bake at 180°C, gas mark 4, for 30 minutes (or 15 minutes if using smaller tins).

  • 2

    To prepare the goat cheese mixture, whip together the goat cheese, honey, egg white, sour cream and pepper in a food processor until thick. Spread a thin layer of caramelised onion on the base of the half-baked tart shell. Fill it with the goat cheese mixture and top with quartered cherry tomatoes, rosemary and thyme. Bake for a further 2To prepare the goat cheese mixture, whip together the goat cheese, honey, egg white, sour cream and pepper in a food processor until thick. Spread a thin layer of caramelised onion on the base of the half-baked tart shell. Fill it with the goat cheese mixture and top with quartered cherry tomatoes, rosemary and thyme. Bake for a further 20 minutes (10 minutes if using the smaller tart tins). Serve warm0 minutes (10 minutes if using the smaller tart tins). Serve warm

NOTES


ALSO TRY

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Cheesemonger and Meilleur Ouvrier de France, François Robin, shares his recipe for dates stuffed with goat cheese - combining French cheese with Middle Eastern ingredients