Fresh mint leaves add a lovely fresh taste to this tart but I’ve been known to throw in thyme, chives or parsley depending on my mood, the contents of my herb garden and time of year. If you only grow one thing make it fresh herbs, they transform a dish. You can grow herbs in generous swathes if you have a large plot, in tubs on the patio or in pots on the windowsill if you are short of outside space. I always plant up fresh herbs at the beginning of each season whether I’ve grown them from seed myself (if I’m organised) or as little starter plugs from the garden centre. Any pot with good drainage will do – I liked the culinary twist of planting them in these old colanders a few years ago!
How to Make Goats Cheese Tart
It begins with a crisp pastry shell, baked blind in the oven while I whisk together Crème Fraiche and fresh free range eggs from my friend’s chickens.
I mix in the cheese, add chopped mint, a generous grinding of fresh black pepper and a little sea salt.
And I bake it for about fifteen minutes until it looks like this
We ate this at room temperature. I boiled some baby new potatoes and added a knob of butter, fried some mushrooms with a red onion and some strips of red pepper and I steamed some tenderstem broccoli. It was delicious. Here’s the recipe, grow herbs, make tart (or pop to the shops and buy some herbs and then make the tart if you can’t wait that long!)
- 1 pack of Shortcrust pastry You’ll only need about half of this and you can wrap the other half and freeze it to use another day!
- 300 ml Crème Fraiche you can use low fat fromage frais instead if the thought of this makes your arteries shudder
- 125 g Abergavenny Goats’ Cheese or any other rindless, soft and crumbly goats’ cheese log
- 2 Eggs beaten
- A generous handful of fresh mint
- freshly ground black pepper
- sea salt
- Preheat the oven to 200°C/390°F
- Roll out the pastry and use it to line a greased 23cm/9 inch loose bottomed flan tin. Prick it all over with a fork and pop it into the fridge to rest and recover while you make the filling
- Whisk the goats’ cheese, eggs and crème fraîche together
- Chop half of the mint leaves and add them to the filling
- Add a good grinding of black pepper and a sprinkle of sea salt
- Line the tart case with tin foil or grease proof paper and fill it with baking beans
- Pop it into the oven for 10-15 minutes
- Remove the beans and foil and return to the oven for 5 minutes until the case is light golden and cooked
- Pour the filling into the case and top with the rest of the mint leaves (whole) and a grind of pepper
- Bake for 10 – 15 minutes until firm on top
- Grill for 5 minutes or so to brown