Golden Cross Goat's Cheese Tart
Spring! The time of year where most goat’s cheeses are tasting at their very finest, and Golden Cross is no exception to this rule. Rich and creamy, this cheese goes perfectly in a traditional tart. Paired with a seasonal bitter leaf salad to cut through the richness, this is a combo we couldn’t not share with you all. And, depending on how much time and energy you have, you can either make your own shortcrust or use the store bought stuff (which is often just as good, and much less of a faff). Jazz this combo up with the addition of our Rambunctious Red Onion Chutney and the job is absolutely a goodun! Hope you enjoy!
175g Plain White Flour
Pinch of Salt
1 box of store bought Shortcrust Pastry
1 Golden Cross Log
2 Eggs and 1 Egg Yolk
1 large tsp Thyme Leaves
Salt and Pepper
Bitter Leaf Salad
Other seasonal bitter leaves
- First, let’s make the pastry. This can seem a tad frightening but do not panic, pastry can sense fear like nothing else (if you prefer, use ready-made shortcrust). Place your flour into the bowl of a food processor and add a pinch of salt. Cut cold butter into cubes and add to flour. Blend ingredients by pulsing into a fine crumb (this will not take long). If you do not have a food processor, rub the cold butter into the flour using the tips of your fingers.
- Separately, beat your egg. Once it is beaten, stir it into your crumb mix until your fork ceases to be effective at mixing. Once this happens, continue bringing pastry together with your hands - knead lightly until a smooth dough forms. Your pastry should not be sticky (if it is, add a sprinkling of flour and work it in gently). Place your pastry between two sheets of greaseproof paper and roll out until it is approx. 2 cm thick. Chill in the fridge for at least 30 minutes before use.
- Once your pastry is chilled, it is time to line your flan ring. Place a 23cm flan ring with a removable base on a dusted surface and draw a ring in the flour around the tin, allowing for excess. Roll out your pastry on a floured surface until it fits the required size, moving the pastry often to prevent sticking. You’re looking for your pastry to be 3-4mm thick. Once rolled, dust off your pastry and roll it onto your rolling pin and drape over the flan ring, gently encouraging it to drop into the ring.
- Stab shallow holes into the base of your tart using a fork (being careful not to push all the way through). Firm your pastry into the base of the ring gently and trim excess pastry from the top, leaving a 1 cm overlap to allow for shrinking. Line the tin with greaseproof paper and fill to the top with dried baking beans or old rice. Chill for a further 30 minutes.
- Preheat your oven to 180℃(fan)/350℉/Gas Mark 4
- Place chilled tart shell in a preheated oven for 30 mins with paper and baking beans still lining it. Remove from the oven and remove paper and beans (these can be saved for reuse). Brush pastry base lightly with beaten egg or egg white (you can use the white left over from your filling mix) and place it into the oven for a further 5 minutes. This helps to make your tart base soggy bottom-proof. Remove from the oven and place on a wire rack, leaving the case inside the tin.
- Press the Golden Cross into the tart shell and sprinkle with thyme leaves in an even layer. Press the leaves gently into the Golden Cross with your fingers.
- For the filling, beat your eggs and cream together. Taste and correct seasoning as necessary. Pour most of this mix into your shell using a measuring jug, not quite filling the case to the top. Slide tart into your oven, and finish filling. Bake in the oven for 30-40 minutes/until your tart is set. You will know your tart is set when you move the tin and the filling no longer gently ripples. Remove from the oven and place on a wire rack, still in the tin, for at least 5 minutes.
- While your tart is cooling, tear your bitter leaves and dress lightly in olive oil. If you have any leftover Golden Cross from your filling, crumble lightly over your leaves.
- Remove your tart from its tin and place onto a large plate of your choosing. Serve in slices with your bitter leaves either on top or on the side of your tart. Absolutely delicious!