Double cheese & onion soufflé tart
- Good Food team
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Serves 8
More effort
Prep: 15 mins
Cook: 1 hr and 10 mins
A star rating of 4.5 out of 5.2 ratingsRate
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Everyone's favourite flavour combination makes for some seriously perfect pastry
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
375g pack shortcrust pastry
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75g parmesan
or vegetarian alternative, grated
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4 tbsp onion chutney
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50g butter
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50g plain flour
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300ml milk
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3 eggs
separated
-
300g soft rindless goat's cheese
-
1 tbsp thyme
leaves only, chopped
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Nutrition: per serving
-
kcal456
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fat30g
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saturates15g
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carbs32g
-
sugars5g
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fibre1g
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protein16g
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salt1.38g
low
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Method
-
step 1
Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface until almost large enough to line a 22cm loose-bottomed tart tin, sprinkle over about a third of the Parmesan, then continue rolling to push the cheese into the pastry. Line the tin with the pastry, leaving any excess overhanging. Line the tart with parchment paper and baking beans and bake blind for 20 mins. Gently remove the paper and beans and bake for a further 10 mins until pale golden and cooked.
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step 2
Spread the chutney in an even layer over the bottom of the pastry case, then set aside while you make the filling.
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step 3
To make the filling, melt the butter in a pan over a low heat, then add the flour and cook for 2 mins, stirring all the time. Gradually pour in the milk and continue stirring until you have a smooth, thick sauce. Cook for a further 2 mins, remove from the heat and cool for 3 mins.
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step 4
Crumble 200g of goat’s cheese, the thyme and the rest of the Parmesan into the sauce. Beat until cheese melts, then add egg yolks one at a time, beating between each addition. Whisk egg whites to stiff peaks, stir 1 spoonful into the sauce and mix, then tip in the rest of the whites and gently fold until well combined.
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step 5
Spoon the filling on top of the onion chutney, crumble over the remaining goat’s cheese, then transfer to the oven and bake for 25-30 mins, until golden and well risen. Allow the tart to cool slightly before trimming the edges and serving, or enjoy cold with a green salad, if you like.
RECIPE TIPS
TIP
If you want to take this tart to a picnic, then leave it to cool and transport in its tin. take a knife and serving plate or board along with you as well, then turn the tart out and portion at the picnic.
Recipe from Good Food magazine, July 2011
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A star rating of 4.5 out of 5.2 ratings
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