Goat’s Cheese Tart




With the sun shining today and the feeling that spring might (finally) be here, I’ve decided the time has come to shun winter’s comfort food and turn to lighter fare. With this in mind, I made this delicious and light Goat’s Cheese Tart recipe. It’s elegant enough for dinner with friends, makes the perfect addition to any picnic basket and the the leftovers are ideal for lunch the next day.

I hope you enjoy it x


You can either make my shortcrust pastry or use an chilled premade pastry from the supermarket.

If you buy premade pastry, please pre-bake it. It can be pre-baked in the same way as seen in the shortcrust pastry recipe.



180g goat’s cheese

2 eggs

3 egg yolks

300 ml single cream

black pepper


1. Preheat the oven to 180C

2. Place all ingredients in a mixing bowl and mix with an electric whisk.

3. Place cooled pre-baked pastry tart pan into the oven and pull the shelf out as far as it will come without toppling over. Pour the mixture into the pastry case and carefully push the shelf back into the oven.

4. Bake for 30 minutes.

Serve with rocket (arugula) and oven roasted tomatoes drizzled with olive oil, salt and white wine vinegar.


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