I love a good cheese tart, so today when I realised I had extra cheese in the fridge, I had to tranform it into a tart. This recipe is really simple, especially if you buy the pastry case ready made, which I recommend. And the cheesy smells that swirl around the house while it’s cooking are delectable.
It’s enough for four healthy portions, or good served (in small pieces) as snacks at a party.
1 tbsp olive oil
2 bunches of spring onions, trimmed and chopped
2 large eggs
150ml whole milk
25g mature cheddar, grated
50 parmesan, grated
A few sprigs of thyme, leaves only
1 x 230g Jus-rol shortcrust pastry case
150 goat’s cheese, crumbled
Preheat the oven to 180C and put a baking tray in to heat.
Heat the olive oil in a frying pan and fry the spring onions until they are soft.
Beat the eggs in a bowl, then whisk in the milk. Tip in the spring onions, cheddar and parmesan and stir together with the thyme.
Pour the mixture into the pastry case in its foil container and scatter the goat’s cheese over the top.
Cook for 40-45 minutes or until set and golden.