Double cheese & onion soufflé tart

Double cheese & onion soufflé tart

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 10 mins

Skill level

Moderately easy

Servings

Serves 8

Everyone's favourite flavour combination makes for some seriously perfect pastry

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
456
protein
16g
carbs
32g
fat
30g
saturates
15g
fibre
1g
sugar
5g
salt
1.38g

Ingredients

  • 375g pack shortcrust pastry
  • 75g parmesan or vegetarian alternative, grated
  • 4 tbsp onion chutney
  • 50g butter
  • 50g plain flour
  • 300ml milk
  • 3 eggs, separated
  • 300g soft rindless goat's cheese
  • 1 tbsp thyme, leaves only, chopped

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Method

  1. Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface until almost large enough to line a 22cm loose-bottomed tart tin, sprinkle over about a third of the Parmesan, then continue rolling to push the cheese into the pastry. Line the tin with the pastry, leaving any excess overhanging. Line the tart with parchment paper and baking beans and bake blind for 20 mins. Gently remove the paper and beans and bake for a further 10 mins until pale golden and cooked.
  2. Spread the chutney in an even layer over the bottom of the pastry case, then set aside while you make the filling.
  3. To make the filling, melt the butter in a pan over a low heat, then add the flour and cook for 2 mins, stirring all the time. Gradually pour in the milk and continue stirring until you have a smooth, thick sauce. Cook for a further 2 mins, remove from the heat and cool for 3 mins.
  4. Crumble 200g of goat’s cheese, the thyme and the rest of the Parmesan into the sauce. Beat until cheese melts, then add egg yolks one at a time, beating between each addition. Whisk egg whites to stiff peaks, stir 1 spoonful into the sauce and mix, then tip in the rest of the whites and gently fold until well combined.
  5. Spoon the filling on top of the onion chutney, crumble over the remaining goat’s cheese, then transfer to the oven and bake for 25-30 mins, until golden and well risen. Allow the tart to cool slightly before trimming the edges and serving, or enjoy cold with a green salad, if you like.

Recipe from Good Food magazine, July 2011

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Comments

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johnderagoodfood's picture

Making your own short crust pastry is well worth the effort and the results do show. You can easily add the egg yolks to the milk mixture then turn into the food processor add the goats cheese for a super smooth texture. The idea of the thyme and onion chutney as a base is very creative. One thing I would recommend is to add perhaps an extra egg white or even two for a super light souffle give it an extra 5 minutes cooking. This tart is quite happy to stay in the oven after it's cooking time if you are worried that it will collapse.

mariabudgen's picture
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I totally agree with Pixie. Made this to serve 6 with salad as a light bank hol lunch (before a roast in the evening!) and it went down very well - tasty and impressive as it puffs up nicely. However it was fairly time consuming, and I too struggled with the pastry edges burning (but thankfully it looked good when trimmed and the dog loved the burnt off cuts!). In fact half way through the cooking I had to turn the oven down to GM5 to save the pastry.
I was about 50g short of goats cheese, and 25g short of parmesan (so used less on the actual pastry) and it tasted great still. Used spicy mango chutney instead of onion chutney. Forgot to add to the thyme so will try and remember next time. My tin was 20cm so I also made 3 mini cases and filled them and they were devoured for lunch next day. Just might look for a pre-cooked pastry case in future as that was the stressful bit, even tho I bought pre-rolled pastry!

pixieloveheart's picture
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This was really nice, good recipe but it is time consuming! Also, you have to be really careful that the edges of the pastry case don't burn, I had to wrap foil round the edges of mine, making it even more fiddly!

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