Goats Cheese Tart with Mint

Course Main Course

Cuisine French

Cook Time 40

Total Time 40

Servings

Calories 235kcal

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

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.