Goats’ Cheese Tart Recipe

Recipe Phillippa Cheifitz Ingredients: For the pastry:

  • 1 cup flour
  • 100g soft butter
  • 100g chevin
For the filling:
  • 2 crottin cheeses
  • 4 fresh figs, quartered
  • 2 large, free-range eggs
  • ½ cup thick cream
  • Milled black pepper
Directions: Preheat the oven to 200°C. To make the pastry, blend the flour with the butter and chevin in a food processor. Press the pastry into eight small, loose-bottomed tart tins, each about 8cm in diameter and dock. Blind bake for about 10 minutes until set. Remove and allow to cool. Slice each crottin cheese into four discs and place one disc in each tart shell. Press two fig quarters into each tart. Beat the eggs with the cream until smooth and spoon enough of the mixture into the tarts to fill them. Bake for 15 to 20 minutes, or until set. Grind a little black pepper over the tarts and serve warm or at room temperature. Serves 8 This recipe was originally featured in the 2013 Food issue of House and Leisure.