Goats Cheese Tart Recipe

This goats cheese tart is creamy and rich with a sweet fig topping and gorgeously crisp and flaky shortcrust pastry that's always a hit.

📝 Ingredients

• 100 g salted butter (cold and cubed)
• 200 g plain white flour (all purpose flour)
• 2 tbsp cold water
• 1 tbsp olive oil
• 1 brown onion (finely chopped)
• 200 ml double cream
• 6 medium free range eggs
• 1 tsp dried parsley
• 150 g goat’s cheese (cut int pieces)
• 5 figs (halved)
• salt and black pepper

👨‍🍳 Instructions

1. 1--- Make the pastry case ---
2. 2Preheat the oven to 200C (180C fan, 390F).
3. 3Put the flour and cold, cubed butter in a bowl.
4. 4Rub together (or pulse in a food processor) until you have a lump free crumb.
5. 5Add 2 tbsp cold water and cut it through with a round knife (or pulse the food processor) until the mixture clumps.
6. 6Gather the dough into a ball. If it's warm, wrap and chill in the fridge for 15 minutes.
7. 7On a lightly floured work surface, roll out the pastry to a few centimetres wider than the tart tin.
8. 8Pick the pastry up with the rolling pin and lift it into the quiche tin, carefully easing into the corners and up the sides.
9. 9Trim the pastry so that it's level with the top of the tin.
10. 10Prick the base all over with a fork.
11. 11Line with baking paper and then fill with baking beans.
12. 12Bake for 15 minutes, then remove the paper and baking beans and bake for a further 5 minutes until the base looks dry.
13. 13--- Make the filling ---
14. 14Heat the olive oil over a medium-low heat.
15. 15Add the onions and a pinch of salt and pepper. Fry for 10-12 minutes until soft with a touch of colour.
16. 16Tip the onions into the base of the pastry case.
17. 17Scatter the goats cheese on top.
18. 18Put the eggs, cream, parsley and a pinch of salt and pepper in a jug.
19. 19Whisk together and pour into the pastry case so it's about 1.5cm (half an inch) from the top.
20. 20Top with the halved figs, cut side up.
21. 21Carefully add more filling if there's room to do so without risking it overflowing - it's ok if you don't use it all.
22. 22Bake for 35-40 minutes until firm. Allow to cool for a few minutes, then once cool enough to handle, carefully release from the tin. Serve warm or cold.