Taken from the Observer Magazine, here is Nigel Slater’s Tarte au Chevre (goat’s cheese tart). I’ve used half-fat creme fraiche and soya milk instead of the milk listed below. All ingredients are from UK and organic in most cases. For the goat’s cheese, I selected Gevrik Goats Cheese from Cornwall.
For the pastry
egg yolk 1
milk a little
For the filling
thyme 2 tsp of leaves
creme fraiche 200g
full cream milk 200g
goat’s cheese, moist and crumbly 180g
You will also need a round 22cm tart tin at least 3.5cm deep with a removable base and beans for baking blind
Put the flour and butter, cut into small pieces, into the bowl of a food processor. Add a pinch of salt and blitz to fine breadcrumbs. If you prefer, rub the butter into the flour with your fingertips. Add the egg yolk and enough milk to bring the dough to a firm ball. The less milk you add, the better, as too much will cause your pastry case to shrink in the oven.
Pat the pastry into a flat round on a floured surface then roll out large enough to line the tart tin. Lightly butter the tin, dust it with a small amount of flour and shake off any surplus then lower in the round of pastry. Push the dough right into the corner where the rim joins the base without stretching the pastry. Make certain there are no holes or tears. Trim the overhanging pastry and place in the fridge to chill for 20 minutes.
Set the oven at 200C/gas mark 6. Put a baking sheet in the oven to warm. Line the pastry case with foil and baking beans and slide on to the hot baking sheet. Bake for 20 minutes, then remove from the oven and carefully lift the beans out. Return the case to the oven for 5 minutes or so, until the surface is dry to the touch. Remove from the oven and set aside. Turn the oven down to 180C/gas mark 4.
Make the filling. Peel the onions and slice them thinly. Melt the butter in a shallow pan and add the onions, leaving them to cook over a low heat for a good 20 minutes. As they show signs of softening, add the thyme. An occasionally stir with a wooden spoon will stop them sticking or burning. The onions are ready when they are sweet, gold and soft enough to crush between your fingers and thumb.
Crack the eggs into a bowl and beat to mix with a small whisk or fork. Beat in the creme fraiche and milk. Season with salt and black pepper. Spoon the onions into the pastry case. Crumble in the goat’s cheese. Pour most of the egg mixture over the onions then transfer to the hot baking sheet in the oven. Pour in the remaining custard mixture and carefully slide into the oven. Bake for 40 minutes till lightly risen. The centre should quiver when the tart is gently shaken. Eat in the traditional style of a quiche, not hot nor cold, but warm.
- Share the Love for Chèvre (wholefoodsmarket.com)
- Lemon tart (independent.co.uk)
- Weekday Vegetarian: Leek Tart (treehugger.com)
- Nigel Slater’s Mixed Tomato Chutney (jjasonwhatsinseason.wordpress.com)
- The Kitchen Diaries II by Nigel Slater – review (guardian.co.uk)