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- Olive oil
- 3 shallots, finely chopped
- 2 large eggs
- 20cl / 7 ¼ floz cream
- 200gr / 7oz mild goat's cheese log crumbled
- 2 handful mixed fresh herbs, chopped (rocket, basil, rosemary, flat leaf parsley, oregano, chives, dill, etc.)
- Salt
- Freshly ground black pepper
- Nutmeg
- Ready-made puff pastry
| Preheat the oven to 220°C/gas 7.
In a heavy-based pan, heat the oil and cook the shallots for 5 minutes stirring occasionally.
Beat together the egg, cream, goat cheese and herbs. Season with salt, pepper and nutmeg.
Roll the pastry on a lightly floured board. Cut the pastry slightly larger than the tart dish, press into the dish, and cut away any excess with a knife. Prick the base all over with a fork, as this will release any trapped air, which is what causes the center to rise up. Pour the filling into the pie shell.
Bake in the preheated oven for about 30 minutes, until filling is set. |
