Ingredients
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100 g soft, creamy Goat’s Cheese
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25 cm Shortcrust Pastry
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15 g fresh Basil
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12 roast Tomato
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250 ml double Cream
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5 Egg
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Salt
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Black Pepper
Directions
This is a nice summer dish. The contrast of crunchy pastry case and creamy filling is a good mouthful, and the tomatoes cut through the richness of the cheese and cream perfectly.
Steps
|
1
Done
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Preheat the oven to 135°C. |
|
2
Done
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Remove any skin from the goat’s cheese, then crumble it. Scatter over the bottom of the pastry case, followed by the basil leaves. Arrange the tomato halves in the case in two rings, leaving a space in the centre. |
|
3
Done
|
Whisk together the cream and egg yolks in a jug with seasoning to taste. |
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4
Done
|
Place the tart tin on the pulled-out oven rack. Pour the egg and cream mix into the pastry case, right to the top. Carefully slide into the oven and bake for 25–35 minutes until set. |
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5
Done
|
Allow to cool on a wire rack before serving. |
