This Goat Cheese Tart was amazing! I saw it being made on RTÉ’s ‘How to Cook Well with Rory O’Connell’ and I had to give it a go. He didn’t give all the measurements though so the recipe below is me attempting to fill in the gaps. If you’d fancy getting your hands on his actual recipe, I’m pretty sure it’s in his book ‘Master it: How to Cook Today’. I don’t have that one yet but I think it’s probably worth getting because his series is so good!
The words ‘vegetarian’ and ‘healthy’ are often associated, at least by me. If something is vegetarian you might assume that it’s loaded with veg and low in calories. Not this tart. It is veggie but not one bit good for you. It’s really rich from cheese, cream and butter so don’t plan on making it a weekly occurrence because you know some energetic, happy, pretty people who credit it all to cutting back on meat. If that’s the kind of recipe you’re after then just leave the tart out altogether and eat the salad dressed with the tomato oil. But if you would like something delicious and indulgent for veggies or carnivores, this will really impress.
- 175 g plain flour
- 75 g butter, chilled and cubed
- 1 pinch of salt
- 1 egg
- 2 eggs
- 1 egg yolk
- 300 ml cream
- 25 g parmesan cheese
- A pinch of salt and pepper
- 350 g soft goat cheese, rind removed
- 1 tbsp thyme leaves
- 150 g sundries tomatoes
- 50 ml olive oil
- To make the pastry, blitz the flour, butter and salt in a food processor until it resembles breadcrumbs.
- Mix in one beaten egg with a fork before bringing it together with your hands until you have one piece of dough.
- Pat it into a flat disk shape, wrap it in cling film and put it in the fridge for a half an hour..
- On a lightly floured surface, roll out the dough so it it about an eighth of an inch thick and transfer it to an 8 inch, loose based tart dish. Press it into all the sides and repair and cracks with the excess dough. Leave most of the excess dough hanging over the side of the tart and line it with tin foil or parchment and fill with baking beads or dried rice or beans. Refrigerate for another half an hour.
- Blind bake for 20 minutes at 180 degrees celsius. Then remove the foil and beads, trim away the excess, overhanging pastry, brush the inside with the other egg that has been beaten and return to the oven for another 5-10 minutes. Remove and let it cool.
- To make the filling, start with the savoury custard. Whisk the eggs, yolk and cream together until incorporated but not aerated. Mix in the parmesan, salt and pepper and set aside.
- Spread the goat cheese over the base of the tart in an even layer and sprinkle over the thyme leaves. Then pour over the custard so it is almost reaching the top of the pastry case and bake at 180 degrees celsius for 30-40 minutes until it is almost set. Take it out and let it cool for half an hour.
- For the tomato oil, just blitz the sundried tomatoes and the oil together in a food processor or with an emersion blender.
- Serve the tart with some green salad and drizzle the tomato oil over both.