Goat's cheese is packed full of nutrients
HELLO and welcome to All About Food.
We love goat’s cheese and I’m very keen to use it in cooking. Can you give me a tasty recipe please!
We are very lucky to have some of the best goat’s cheese producers in the world – it is worth your while seeking out a good, local supplier.
Goat’s cheese can range in taste from tangy, strong and pungent, to delicate and mild and from soft and creamy to hard and crumbly.
It is a very versatile cheese, delicious in salads, on bruschetta and crostini, on pizza, baked and served with crusty bread or in a savoury tart.
I adore savoury tarts. In fact, I would eat them everyday if I could – and I am quite confident that it would take me some time to get bored considering the endless fillings I could choose from! Salmon and asparagus, smoked haddock and spinach, crab and tarragon, ham and broccoli, tomato and mozzarella, pancetta, pea and cheddar, roast peppers and feta…
I am rarely organised enough to have the time to make pastry so I always keep a few packets of all-butter pastry in the freezer.
Goat’s Cheese, Potato & Onion Tart
(Serves 6 generously)
250g pack of shortcrust pastry
25g of butter
1 tablespoon of olive oil
2 onions, thinly sliced
1 medium potato, peeled and thinly sliced
2 garlic cloves, crushed
2 tablespoons of fresh thyme leaves
140g goat's cheese, broken into pieces
200g carton of crème fraîche
* Heat oven to 190ºc or 170ºc for a fan oven.
* Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, carefully line the tin with the pastry.
* Chill the pastry for 30 minutes.
* Line the pastry with greaseproof paper, fill with baking beans and bake for 15 minutes.
* Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside.
* Reduce oven to 180ºc (fan 160ºc).
* Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 minutes, turning occasionally, until golden and tender.
* Season then add the garlic and thyme, and cook for a further 3 minutes.
* Tip the mix into the pastry case along with the goat's cheese and spread out evenly.
* Whisk the eggs and crème fraîche together, season, then pour into the pastry case and bake for 30-35 minutes until golden brown and set in the centre.
* Serve warm, with a green salad.