Categories: Christmas, December

Ingredients

• 350g shortcrust pastry
• 1 goat’s cheese, crumbled
• 10 thin slices pancetta
• 1 small handful of thyme tips, mixed into a glug of olive oil
• 5 large organic eggs
• 600ml double cream
• Pinch of freshly grated nutmeg
• 1 handful of grated Cheddar
• 1 handful of grated Gruyère
• Bunch of chives, finely chopped

Directions

1. eheat the oven to 180˚C/fan 160˚C/gas 4.

2. Roll out the pastry carefully, and use to line a 28cm loose-bottomed fluted flan tin, then place it in the freezer to rest.

3. Line the tart case with greaseproof paper and fill with rice. Place in the oven and bake blind for around 15 minutes.

4. Meanwhile, mix all the filling ingredients together in a big bowl. As soon as the pastry is cooked, remove the paper and rice, and pour the filling into it and sprinkle over the goat’s cheese. Lay the pancetta slices over the top, then finish off with a drizzle of the thyme oil.

5. Bake for 25 minutes until golden brown on top.

Email to a friend | Print this recipe | Back