ingredients
serves 6 - 8
PASTRY
2 1/4 cups All purpose flour, plus extra to dust
7 tablespoons butter, chilled and cubed
pinch of salt
pinch of cayenne pepper
1/4 cup Parmesan or Cheddar cheese, grated
1 large egg, beaten
FILLING
3 large eggs, lightly whisked
1 cup creamy goat's cheese
1/2 cup creme fraiche
2 tbsp chopped chives
pepper
pinch of freshly grated nutmeg
9 ounce firm goat's cheese, rind removed
method
1. To make the pastry, put the flour, butter, salt and cayenne into a food processor and whiz until the mixture resembles breadcrumbs. Add the cheese and egg, and whiz briefly until combined, adding a little cold water if needed. Turn out the dough, knead lightly, then wrap in Saran wrap and chill for 20 minutes.
2. Roll out the pastry on a lightly floured surface until large enough to line a 9 inch, 1 inch deep, loose-based tart tin. Press the pastry into the tin, prick the base with a fork and rest in the fridge for 30 minutes.
3. Line the pastry case with greaseproof paper and baking beans, and bake blind at 200°C (180°C fan oven) for 15 minutes. Remove the paper and beans and bake for a further 5 - 10 minutes or until cooked in the centre. Brush the inside of the pastry case with a little of the whisked egg, then return to the oven for 1 minute. Remove and set aside. Reduce the oven temperature to 180°C (160°C fan oven).
4. Mix the remaining eggs with the creamy goat's cheese, creme fraiche and chives, and season with pepper and nutmeg. Crumble the firm goat's cheese into the egg mixture and pour the filling into the pastry case. Bake for 25-30 minutes or until just set.
5. Leave to stand for 15 minutes, then serve warm, with a mixed leaf salad.
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