A simple and short set of ingredients produces a delicious savoury bake to enjoy warm or at room temperature
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Published
Goat’s cheeses are at their best in spring and this tart makes them the star. This is better eaten warm rather than piping hot so allow it to cool before serving.
Requires chilling time
Overview
Prep time
25 mins
Cook time
1 hr
Serves
6
Ingredients
For the pastry
- 250g plain flour
- 175g cold butter, cubed
For the filling
- 10 spring onions
- 200g watercress
- 30g butter
- 155g chalky goat’s cheese
- 300ml double cream
- 2 large whole eggs, plus 1 yolk
Method
Step
Whizz together 250g plain flour, 175g cold cubed butter and a good pinch of salt in a food processor until the mixture resembles breadcrumbs.
Step
Add about ½ tbsp cold water and blitz again. If it doesn’t come together, add another ½ tbsp water.
Step
Whizz until the mixture does come together into a ball. Wrap in cling film and refrigerate for an hour.
Step
Preheat the oven to 200C/190C fan/gas mark 6 and put a metal baking sheet into it.
Step
Roll out the pastry and use it to line a 25cm fluted, loose-bottomed tart tin.
Step
Chill in the fridge for 30 minutes, or the freezer for about 10 minutes, to stop the pastry shrinking when it goes into the oven.
Step
Put greaseproof paper on top of the pastry and fill it with baking beans or dried pulses.
Step
Bake blind on the hot baking sheet for 8 minutes, then remove the beans and paper, and return the tart case to the oven for another 7 minutes. Remove from the oven and leave to cool.
Step
If necessary, fill any little cracks or gaps in the base of the case with leftover pastry – you only need tiny amounts.
Step
Turn the oven down to 180C/170C fan/gas mark 4.
Step
Thinly slice 4 of the spring onions, reserving the remaining whole ones for the top of the tart. Discard any coarse stalks from 200g watercress and chop it roughly.
Step
Melt 30g butter in a frying pan and add the sliced spring onions and watercress.
Step
Cook gently, stirring a little, until the onions and watercress are soft. Turn up the heat and cook until the moisture from the watercress has boiled off. Set aside.
Step
Break 155g chalky goat’s cheese into chunks. Beat together 300ml double cream, 2 large whole eggs and 1 egg yolk with a fork. Season.
Step
Put the watercress and spring onions into the tart case, then scatter on the goat’s cheese.
Step
Slowly pour in the egg mixture and top with the 6 reserved spring onions.
Step
Return the tart to the oven and bake until it is golden and just set in the middle, about 40 minutes (it will continue to cook when it comes out of the oven).
Step
Leave to cool for a little while, then serve the tart out of the tin with salad.