Tarte au Chevre.
That'll be Goats Cheese Tart.
My French has never been that great. Despite several wonderful family holidays and a whole 3 years of studying at school, never mind a GCSE, I'm still rubbish. When dredging my often quite poor memory for any of the French I learnt previously, I felt quite confident with this phrase:
'Ou et la gare sil vous plant, merci beaucoup?'
However, being able to say 'where is the station please thank you' is:
a) possibly not that effective a phrase for all situations I may come across, unless of course I do intend spending lots of time searching for train stations
b) possibly not that helpful even if I am searching for the station as I suspect my
rudimentary non-existent French will not be sufficient to be able to understand any answer I get given
So while I place an order for any books entitled 'French for absolute, utter, complete dummies', here's the second recipe in the mini-series that is French Baking Month.
Tarte au Chevre
(Nigel Slater, the Obsever, June 2011)
For the pastry:
an egg yolk
a little milk
For the filling:
2 tsps thyme leaves
200g creme fraiche
200g full fat milk
180g moist, crumbly goats cheese
1. Put the flour and butter into the bowl of a food processor and blitz to fine breadcrumbs. Or you can rub the butter into the flour using your fingers
2. Add the egg yolk and enough water to bring the dough to a firm ball
3. Use the pastry to line the tart tin (22cm round, 3.5cm deep, tin is needed), making sure there are no tears or holes
4. Trim any overhanging pastry and chill for twenty minutes
5. Set the oven at 200C/Gas Mark 6. Put a baking sheet in the oven. Line the pastry case with kitchen foiul and baking beans and slide onto the sheet in the oven
6. Bake for twenty minutes then remove the foil and beans
7. Return the pastry case to the oven for a further 5 minutes until the surface is dry to touch
8. Remove from the oven and set aside. Turn the oven down to 180C/Gas Mark 4
9. Peel the onions and slice thinly
10. Melt the butter in a pan and cook the onions on a low heat for about 20 minutes. Add the thyme.
11. Crack the eggs into a bowl and beat with a small whisk or fork. Beat in the creme fraiche and milk, season.
12. Spoon the onions into the pastry case and crumble in the cheese
13. Pour in the custard mixture and slide onto the baking sheet in the oven
14. Bake for 40 minutes until lightly risen
15. The centre should quiver when the tart is gently shaken
- The tart is delicious when eaten warm.
- In the above picture the tart is served with a side salad and garlic mushrooms