Goat's cheese & sun-dried tomato tart

Goat's cheese & sundried tomato tart

Serves 6

  • 300 g shortcrust pastry

  • 200 ml double cream

  • 4 free-range egg yolks

  • 200 g Cheddar or Gruyere cheese, grated

  • sea salt

  • freshly ground black pepper

  • 200 g sun-dried tomatoes, blitzed into a paste

  • 1 small soft goat's cheese log

  • 1 small bunch chives, trimmed and cut in half

Preheat your oven to 180ºC/350ºF/gas 4. On a clean floured work surface, roll out your pastry until it is the thickness of a pound coin. Carefully line an 8-inch tart shell with the pastry and place in the fridge to chill for at least half an hour.



Line the tart with baking paper or cling film, fill with rice or baking beans and 'bake blind' for 8–10 minutes. Make a custard by whisking together the cream and egg yolks and then adding the grated cheese, reserving a handful for later.



Season with a little salt and pepper, depending on the saltiness of the cheese. Spoon out the rice or baking beans from the tart shell and lift out the paper.



Pop the pastry case back in the oven for 10 minutes until just cooked. Remove and leave to cool slightly.



Whiz the sun-dried tomatoes in a food processor, spread over the bottom of the tart shell and pour the custard mixture on top. Break the goat's cheese into chunks and distribute around the tart. Sprinkle the chives and the rest of the Cheddar over the top and bake for 10 minutes. Remove and leave to cool slightly before serving.



Tip: Grate more Cheddar over the tart if you don't like goat's cheese.

Nutritional Information

Goat's cheese & sun-dried tomato tart

Perfect for picnics

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0 foodies cooked this
The layer of sun-dried tomatoes looks so lovely when you slice open this tasty goat's cheese tart
Serves 6
45m (plus chilling and cooling time)
Not too tricky
Print this recipe
Method

This luxury veggie dish is perfect for a summer picnic.

Preheat your oven to 180ºC/350ºF/gas 4. On a clean floured work surface, roll out your pastry until it is the thickness of a pound coin. Carefully line an 8-inch tart shell with the pastry and place in the fridge to chill for at least half an hour.

Line the tart with baking paper or cling film, fill with rice or baking beans and 'bake blind' for 8–10 minutes. Make a custard by whisking together the cream and egg yolks and then adding the grated cheese, reserving a handful for later.

Season with a little salt and pepper, depending on the saltiness of the cheese. Spoon out the rice or baking beans from the tart shell and lift out the paper.

Pop the pastry case back in the oven for 10 minutes until just cooked. Remove and leave to cool slightly.

Whiz the sun-dried tomatoes in a food processor, spread over the bottom of the tart shell and pour the custard mixture on top. Break the goat's cheese into chunks and distribute around the tart. Sprinkle the chives and the rest of the Cheddar over the top and bake for 10 minutes. Remove and leave to cool slightly before serving.

Tip: Grate more Cheddar over the tart if you don't like goat's cheese.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 651
    33%
  • Carbs 30.4g
    12%
  • Sugar 9.9g 11%
  • Fat 49.6g 71%
  • Saturates 25.9g 129%
  • Protein 19.8g 44%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 300 g shortcrust pastry

  • 200 ml double cream

  • 4 free-range egg yolks

  • 200 g Cheddar or Gruyere cheese, grated

  • sea salt

  • freshly ground black pepper

  • 200 g sun-dried tomatoes, blitzed into a paste

  • 1 small soft goat's cheese log

  • 1 small bunch chives, trimmed and cut in half