Name: Goat’s cheese, spring onion & hazelnut tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 4 large filo pastry sheets, halved; 3 tbsp olive oil; 9 fat spring onions sliced into 2.5cm lengths; 2 garlic cloves finely chopped; 1 tsp Dijon mustard; 250g crème fraîche; 2 medium eggs; 140g soft rindless goat's cheese broken into pieces; 25g blanched hazelnut chopped

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Goat’s cheese, spring onion & hazelnut tart

Goat’s cheese, spring onion & hazelnut tart

Good Food team

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Serves 6

More effort

Prep: 15 mins

Cook: 30 mins

A star rating of 3 out of 5.2 ratingsRate

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Use crisp filo pastry to encase a soft and creamy cheese filling with mustard, spring onions and crunchy nut topping

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 large filo pastry

sheets, halved
3 tbsp olive oil
9 fat spring onions

sliced into 2.5cm lengths
2 garlic cloves

finely chopped
1 tsp Dijon mustard
250g crème fraîche
2 medium eggs
140g soft rindless goat's cheese

broken into pieces
25g blanched hazelnut

chopped

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Nutrition: per serving

kcal381
fat33g
saturates17g
carbs11g
sugars2g
fibre1g
protein10g
salt0.6g

low

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.

RECIPE TIPS

TIP

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.

Recipe from Good Food magazine, September 2012

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A star rating of 3 out of 5.2 ratings

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