- 4 large filo pastry sheets, halved
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 9 fat spring onion, sliced into 2½ cm lengths
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 garlic clove, finely chopped
- 1 tsp Dijon mustard
- 250g crème fraîche
- 2 medium egg
- 140g soft rindless goat's cheese, broken into pieces
- 25g blanched hazelnut, chopped
Put a baking sheet in the oven, then heat to 200C/180C fan/gas 6. Brush the filo with 2 tbsp of the oil and use to line a 23cm round, loose-bottomed tart tin. Layer the sheets at different angles so that the base and sides are well covered, and allow the pastry to drape over the sides.
Put 1 tsp more oil in a pan, add the spring onions, garlic and some seasoning, then fry for a couple of mins to soften. Remove from the heat.
Whisk together the mustard, crème fraîche and eggs. Season well. Scatter half the spring onion mix and half the goat’s cheese over the pastry base, pour over the egg mix and top with the remaining cheese and spring onions. Sprinkle over the hazelnuts, then fold in the overhanging pastry and brush with the remaining oil.
Bake the tart on the heated baking sheet for 25-30 mins until the filling is set and the pastry is golden. Carefully remove from the tin before slicing.
If you like, add a handful of peas or broad beans along with the spring onions. This tart feeds six; any cold leftovers will keep for lunch the next day.