Sweet, earthy veg meets zingy goat’s cheese in this showstopper tart.
I’ve made my version with vegetables readily available in winter, but feel free to substitute any of the vegetables for others that you feel would work- beetroot, and butternut squash ribbons are a personal fave. Topping this tart is on the fiddly end of things, but sometimes it’s quite nice to spend a few soothing minutes quietly putting this beauty together.
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.
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.
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.