Courgette and Goat's Cheese Tart with Buttermilk Pastry



Preparation Time: 30 min
 
Notes:
 
Ingredients:


  • Servings: 6

  • Level of difficulty: Intermediate

  • Preparation Time: 30 minutes

  • Cooking Time: 35 minutes


Ingredients



  • 1 tsp fresh Thyme 

  • 1 tsp clear honey

  • 2 red onions, thinly sliced

  • 2 Courgettes, thinly sliced and blanched for 20 seconds

  • 6 x 1cm-thick slices of goat's cheese log

  • 150ml single cream

  • 2 eggs

  • salt and fresh ground black pepper

  • 1 tbsp grated Parmesan cheese

  • herb salad, to serve


For the buttermilk pastry:



  • 120g self-raising flour

  • 1 tsp Baking Powder 

  • 1/2 tsp cayenne pepper

  • 1 tbsp grated Parmesan cheese

  • 75ml Buttermilk

  • pinch of salt

  • 25ml sunflower oil


Method


1. First make the buttermilk pastry. Sift the flour, baking powder and cayenne pepper into a mixing bowl.

2. Add the Parmesan cheese and make a well in the centre.

3. Add the buttermilk, salt and oil and mix lightly, bringing together to form a dough.

4. Press the pastry evenly into the base and sides of a well-greased 10 x 30cm tin, making sure the dough is thinner in the corners. Trim the edges neatly.

5. Refrigerate the pastry case while preparing the filling. Preheat the oven to 170°C/gas 3.

6. Mix together the thyme and honey and mix with the sliced red onion. Place in the pastry case.

7. Layer over the courgettes, then the goat's cheese.

8. Beat together the cream and eggs and season with salt and freshly ground pepper. Pour the cream mixture over the goat's cheese and sprinkle over the Parmesan.

9. Bake the tart for 35 minutes until the filling is set and the pastry is golden brown.

10. Serve warm from the oven with a fresh herb salad.     
 
Method:


Method


1. First make the buttermilk pastry. Sift the flour, baking powder and cayenne pepper into a mixing bowl.

2. Add the Parmesan cheese and make a well in the centre.

3. Add the buttermilk, salt and oil and mix lightly, bringing together to form a dough.

4. Press the pastry evenly into the base and sides of a well-greased 10 x 30cm tin, making sure the dough is thinner in the corners. Trim the edges neatly.

5. Refrigerate the pastry case while preparing the filling. Preheat the oven to 170°C/gas 3.

6. Mix together the thyme and honey and mix with the sliced red onion. Place in the pastry case.

7. Layer over the courgettes, then the goat's cheese.

8. Beat together the cream and eggs and season with salt and freshly ground pepper. Pour the cream mixture over the goat's cheese and sprinkle over the Parmesan.

9. Bake the tart for 35 minutes until the filling is set and the pastry is golden brown.

10. Serve warm from the oven with a fresh herb salad.
 
Serves: 6
 
     
 
 
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