Sorrel and Goats’ Cheese Tart Recipe
Sift the flour and salt into a bowl. Chop the butter with a knife and rub in with your fingertips, be sure to keep lifting the flour out of the bowl to keep it airy. Add the seasoning. Gradually stir in enough chilled water to make a dough that’s not too soggy. Knead briefly, pop into a plastic bag and put in the fridge for half an hour
Preheat the oven to 200C, gas mark 6 and grease a 20cm flat tin.
Dust a work surface with flour and roll the pastry to a thickness of about 3mm. Gently drape the pastry in to the flan tin, allowing it to fall in to the edges without stretching it.
Then place the tin on a baking tray without bothering to trim the edges. Prick all over the bottom of the pastry with a fork and bake for about 8 minutes. Remove for the oven, allow to cool slightly and trim excess pastry
To make the filling preheat the oven to 230C, gas mark 8. Spread the goats’ cheese in the bottom of the pastry case. Cover with the chopped sorrel and the shallots.
Beat the eggs, milk and mustard together and season with salt and pepper, then pour over the contents of the pastry case. Sprinkle with the cheddar. Bake for 35-40 minutes or until the top is golden brown.
Video: Goat cheese and caramelized onion tarts
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