Cube the chilled butter. Beat the eggs. Chop the garlic cloves.
For the Pastry
For the Filling
And the rest...
- 1 To make the pastry, sift the flour with a pinch of salt.
- 2 Using your fingertips, rub in the butter until it resembles breadcrumbs.
- 3 Add 3-4 tbsp cold water and mix to a firm dough.
- 4 Wrap in clingfilm and chill for 30 minutes. Move on to the next step while you wait.
- 5 Meanwhile, heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
- 6 Trim the spring onions, then spread them out in a shallow roasting tin and scatter over the garlic and thyme sprigs.
- 7 Drizzle over the oil, season and roast for 15 minutes. Discard the woody thyme sprigs.
- 8 Roll out the pastry and use to line one loose-bottomed 35 x 11cm tart tin per 4 servings.
- 9 Line with baking parchment and fill with baking beans. Bake blind for 20 minutes.
- 10 Remove the parchment and beans; bake for 5 minutes more.
- 11 Turn the oven down to 180°C/350°F/ gas 4 (160°C for fan ovens).
- 12 Remove the rind from the goat’s cheese and break it into chunks. Arrange in the pastry case with the spring onions.
- 13 Beat the eggs, cream and thyme leaves together and season.
- 14 Pour over the cheese and spring onions and bake for 15-20 minutes, until just set.
I made this and use a flan dish it was lovely will be making it again as I safe half of my pastry that I made and put into my freezer for another day.
Really enjoyed making this. Wasn't sure about making pastry but pleasantly surprised at how easy it was. And everyone loved it
- Average per serving
- Calories 670.0kCal