By Jane Curran
- 250g (9oz) shortcrust pastry (we like Jus-Rol or Dorset Pastry)
- 4 large free-range egg yolks
- 150ml (¼pt) double cream
- 300g (10oz) soft goats' cheese
- 175g (6oz) Parmesan, finely grated
- 2 roasted red peppers, thickly sliced
you will need
- a 23cm (9in) loose-based fluted flan tin, baking parchment and baking beans
Roll out the pastry on a lightly floured work surface and line the tin. Leave the edges untrimmed and chill for 30 minutes. Meanwhile, make the filling. Using an electric mixer, combine the egg yolks, cream, goats' cheese and 150g (5oz) of the Parmesan until smooth. Season well and set aside.
Heat the oven to 190C, 170C fan, 375F, gas 5. Line the pastry with baking parchment and fill with baking beans, then blind bake for 15 minutes or until the edges are starting to brown. Remove the tart from the oven and when cool enough to handle, carefully trim the edges with a sharp knife. Turn the oven temperature down to 150C, 130C fan, 300F, gas 2.
Arrange the roasted red pepper slices on the base of the pastry case and pour in the filling mixture. Sprinkle over the remaining Parmesan then bake for 1 hour. Serve warm or at room temperature.
Top Tip for making Goats' Cheese and Roasted Red Pepper Tart
COOK'S TIP This is best served on the day it is made. If you're not a fan of goats' cheese, try swapping for another soft cheese such as ricotta.
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