Goats Cheese Tart

I was initially going to do this on Valentine's day but the scallops won over (update: recipe now published here), so instead we had it for lunch on Saturday with my parents.

I wanted to create a tart with a just-set custard-like filling, and I think it came off.  I was quite pleased with it, I'm glad to say.

1 block all-butter puff pastry (450g?)*
100g soft, mild goats cheese (we had a nice Welsh one from Waitrose)
2 eggs beaten
4tbsp double cream
2tbsp pine nuts, toasted
1tsp thyme leaves
1tsp oregano leaves
Salt & pepper

Preheat the oven to 200degreesC.  Roll the pastry out until it's the size of a dinner plate.  Use a large plate as a template and cut round to form a circle.  Now score round a smaller plate - making sure you don't cut all the way through.  You should end-up with a circle of pastry with a smaller scored circle inside (this is getting into vol-e-vont terrirotry here).  Brush the outer ring with beaten egg taking care not to get any on the main inner circle.  Prick the inner circle all over (it's best, apparently, to use a knife here rather than a fork I read somewhere).

Place the pastry in the oven to cook and rise - about 10 minutes.

Meanwhile, mash the goats cheese into the egg mix and stir in the rest of the ingredients.

When the pastry is just done, remove.  The inner circle should deflate nicely now.  When it's cool enough to handle, either remove most of the inner crumb or just gently squash down.  We don't want any big holes here!

Gently pour the cheese mix into the pastry case (some may leak, but hey, it's a rustic lunch) and return to the oven.  It should take about 10 minutes - but watch it like a hawk.  You want the inner 'custard' just set and starting to colour, but you certainly don't want the pastry to burn.

Remove from the oven and allow to cool for 5 minutes.  Cut and serve!

Serves 4 for a light lunch. 

*Does anyone make puff pastry anymore?  I find the all butter pre-made stuff to be very good! 

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