Serves 4
400g Chantenay carrots
1 lemon (grate half and juice whole lemon)
1 tbsp olive oil
3 sprigs thyme
2 eggs whole
1 egg yolk
200ml tub crème fraiche
180g goat's cheese cut into slices
Pastry for 9” flan tin:
140g plain flour
70g chilled butter, cut into dice
50g grated mature cheddar
water to bind
pinch of salt
Preheat the oven to 200C/400F/Gas Mark 5.
To make the pastry put the flour, salt and chilled butter into a food processor and whiz for a few seconds until the mixture resembles fine breadcrumbs. Alternatively, sift the flour and salt into a medium bowl, add the butter and rub lightly together with fingertips until the mixture resembles fine breadcrumbs. Then stir in the cheese and add 2-2 ½ tablespoons of cold water gradually mixing with a fork until the pastry just holds together. Wrap the pastry in Clingfilm and refrigerate for 30 minutes. Roll out the pastry into a circle bigger than the flan tin, line the flan tin, pressing it well into the case. Trim the edges and prick the base with a fork. Refrigerate for another 30 minutes, then bake the tart case blind for 15 minutes. Remove the baking beans and cook for a further 10 minutes to cook the base.
Meanwhile place the carrots on a baking sheet. Season well and drizzle with the olive oil and lemon juice. Roast in the oven alongside the tart case for 15-20 minutes.
Mix together the eggs, egg yolk and crème fraiche, and season. Then place the carrots and diced goat's cheese in the cooked tart case, with the sprigs of fresh thyme and pour over the egg mixture. Lower the heat in the oven to 180C/350F/Gas Mark 4 and cook the tart until it has just set. Leave to cool. Serve with a green salad and new potatoes.| DOWNLOAD RECIPE Microsoft Word doc |
 |
