Courgette & Goats Cheese Tart with Buttermilk Pastry
Prep Time: N/A
Notes: As cooked with Donny Osmond

1 tsp of fresh thyme
1tsp of clear honey
2 red onions finely sliced
2 courgettes finely sliced and blanched for 20 seconds
6 x 1 cm thick slices of goats cheese log
150ml single cream
2 eggs
salt and pepper
1 tablsp grated parmesan cheese.

Buttermilk Pastry

120g self raising flour
1 tsp baking powder
½ tsp cayenne pepper
1 tablsp grated parmesan cheese
75ml buttermilk
pinch of salt
25ml sunflower oil
1. Make the buttermilk pastry by sifting 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, sunflower oil and mix lightly, bring together to form a dough

4. Press the pastry evenly into the base and sides of a well greased 10 x 30 cm tin and trim neatly

5. Refrigerate the pastry case – prepare the filling and pre heat the oven to 170c / gas mark 3

6. Mix together the thyme and honey then mix with the sliced onion, place into the pastry case.

7. Layer over the courgette then goats cheese.

8. Beat together cream and eggs and season with salt and pepper. Pour the cream mix over goats cheese and sprinkle with parmesan cheese.

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

10. Serve with a fresh herb salad.
Serves: N/A

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