Spring onion and goat's cheese tart

Preparation

Cube the chilled butter. Beat the eggs. Chop the garlic cloves.

For the Pastry

For the Filling

And the rest...

1. 1 To make the pastry, sift the flour with a pinch of salt.
2. 2 Using your fingertips, rub in the butter until it resembles breadcrumbs.
3. 3 Add 3-4 tbsp cold water and mix to a firm dough.
4. 4 Wrap in clingfilm and chill for 30 minutes. Move on to the next step while you wait.
5. 5 Meanwhile, heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
6. 6 Trim the spring onions, then spread them out in a shallow roasting tin and scatter over the garlic and thyme sprigs.
7. 7 Drizzle over the oil, season and roast for 15 minutes. Discard the woody thyme sprigs.
8. 8 Roll out the pastry and use to line one loose-bottomed 35 x 11cm tart tin per 4 servings.
9. 9 Line with baking parchment and fill with baking beans. Bake blind for 20 minutes.
10. 10 Remove the parchment and beans; bake for 5 minutes more.
11. 11 Turn the oven down to 180°C/350°F/ gas 4 (160°C for fan ovens).
12. 12 Remove the rind from the goat’s cheese and break it into chunks. Arrange in the pastry case with the spring onions.
13. 13 Beat the eggs, cream and thyme leaves together and season.
14. 14 Pour over the cheese and spring onions and bake for 15-20 minutes, until just set.