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Privacy NoticeMealtimes can be difficult for a whole range of reasons. From figuring out how to use up cupboard ingredients to navigating people’s varying tastes, finding something that will put a smile on faces is no mean feat, let alone when you have different ages to accommodate too. Luckily, this goat’s cheese and chart tart is one recipe that all the family will enjoy. With its creamy goat’s cheese texture and its distinctly springlike onion and basil flavour, the dish is sure to go down a treat. Whether you’re wanting to make your own pastry, or would rather leave that in the hands of the professionals, we’re sure that this goat’s cheese tart will be your new go-to dish. Goat’s cheese and chard tart Serves 4-6
This goat’s cheese and chard tart will please all of the family
(Image: Clare Winfield)
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Ingredients 1 shallot 3 spring onions 140g chard Olive oil, for frying 10g fresh basil 120g soft goat’s cheese 2 eggs 150ml double cream 80ml whole milk Salt and pepper A 23cm shortcrust pastry case (use ready-made or homemade pastry), baked blind Method Preheat oven to 200°C/ 180°C fan/gas mark 6. Place a large baking sheet in the oven to heat up. Quarter lengthways, peel and trim the shallot. Trim and then cut the spring onions into 6cm pieces. Pull the stalks off the chard and break into several pieces, so they’re not quite so long. Add a glug of oil to a large frying pan and once hot, add the prepared onions and chard stalks. Gently fry for 15 minutes, until lightly caramelised and softening. When they’ve only got a couple of minutes left in the pan, add the chard leaves and let wilt with the onions and chard stalks. Once ready, remove the pan from the heat and leave to cool. Once cool, tear in the basil (leaves and stalks) and add bits of the goat’s cheese so that all the chunky fillings are in one place, ready to go. In a jug, whisk together the eggs, double cream and milk along with some seasoning. Spoon the onion, chard and cheese mixture into the pastry case, then use a knife to spread it out across the base so that it’s even. Pour the egg mixture over the top. Carefully return to the oven for a final bake, placing it on the heated baking sheet on the top shelf for 30 minutes, until just set and lightly golden on top. Remove the tart from the oven and sit for 10 minutes before slicing and serving with a crisp green salad. Fermented Foods For Everyday Eating (Ryland Peters & Small, £14.99) is out now in paperback. Photography by Clare Winfield © Ryland Peters & SmallStory SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
