Rocket Goat Cheese Tart
I think the combination of the slightly peppery tasting green vegetable and the slightly salty yet creamy goats cheese is a marriage made in heaven.
It just works …so please try this recipe and enjoy.
6
20 minutes
40 minutes
180ºC
Ingredients
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Pastry
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250g plain white flour
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125g butter- chilled
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4-5 tbs iced cold water
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Filling
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1 large bunch of fresh rocket- washed and trimmed
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1 tbsp extra olive oil
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1 red onion- thinly sliced
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1 clove garlic- crushed
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250ml milk- cows, oat or soya
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2 tbsp cream- optional
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6 whole eggs- beaten
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Pinch sea salt and coarsely ground black pepper
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150g goats cheese- creamy
Instructions
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Prepare pastry:
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01 place the flour and butter in a food processor pulse to form fine breadcrumbs. Add chilled water and pulse to form a soft dough. Remove, wrap in cling film and chill for 10-15 minutes. After chilling, remove from fridge, roll out on a floured board and line the flan tin. Pre-place in the fridge whilst filling is being made.
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Prepare filling:
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02 Wash and lightly pre-cook the rocket or spinach. Refresh in cold water and squeeze drain well.
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03 In a pan heat olive oil and quickly fry the onion, then add garlic. Cook for further 1 minute before tipping into a mixing bowl. Allow to cool slightly.
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04 Add milk, cream and eggs. Season well.
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05 Gently fold in the pre-cooked rocket and pour into the pastry lined flan tin.
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06 Lay thick chunks of creamy goats cheese all over the surface and bake in a hot oven until firm to the touch.
Notes
If rocket is hard to find or you prefer a less peppery taste, substitute with spinach.
