Winter Veg And Goat's Cheese Tart

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• Step 1

  First, make and roll out your pastry (or use a pre-rolled supermarket sheet, no judgement here), and use it to line your tart tin. Prick the base with a fork, and allow to chill in the fridge for at least thirty minutes.

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  Step 2

  Whilst the pastry is resting, Prepare the veg. Using a peeler or mandolin, peel very thin wide ribbons of your veggies. Using a large frying pan and a little oil on a low heat, cook these thin strips very gently to soften them. This can take a bit of time depending on how big your frying pan is, so it’s worth doing this as a kind of production-line whilst peeling the rest of your veggies. Once softened, set aside to cool.

• Step 3

  Blind bake the pastry tart case at 180C for ten minutes, then set aside to cool. Whilst the case is in the oven, make the filling by combining the goat’s cheese, milk and egg. Depending on the texture of the cheese you use, you may have to mash it somewhat to get it to a smooth mixture.

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  Step 4

  Spread the cheese filling into the pastry case, and arrange the vegetable ribbons on top, Starting with a scroll in the middle, and layering outward, and pressing them into the filling a little if they need help standing up.

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  Step 5

  Return the tart to the oven to cook for its final thirty minutes. Allow to cool a little before serving, and enjoy.

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