Goat’s cheese, spring onion & hazelnut tart
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6
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Showing items 1 to 3 of 6
- 4 large filo pastrysheets, halved
- 3 tbsp olive oil
- 9 fat spring onionssliced into 2.5cm lengths
- 2 garlic clovesfinely chopped
- 1 tsp Dijon mustard
- 250g crème fraîche
- 2 medium eggs
- 140g soft rindless goat's cheesebroken into pieces
- 25g blanched hazelnutchopped
Nutrition: per serving
- kcal381
- fat33g
- saturates17g
- carbs11g
- sugars2g
- fibre1g
- protein10g
- salt0.6glow
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
