- 375g pack shortcrust pastry
- 75g Parmesan or vegetarian alternative, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 4 tbsp onion chutney
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g plain flour
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 3 eggs, separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 300g soft rindless goat's cheese
- 1 tbsp thyme, leaves only, chopped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
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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.
Spread the chutney in an even layer over the bottom of the pastry case, then set aside while you make the filling.
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.
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.
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.
If you want to take this tart to a picnic, then leave it to cool and transport in its tin. take a knife and serving plate or board along with you as well, then turn the tart out and portion at the picnic.