Goats cheese and red onion souffle tart

I’m not sure what I’d do if Matthew turned vegan (shudder) but until he does I shall be waging a cheese and pastry offensive until further notice! It’s not particularly healthy but it’s filling – most important when feeding boys…

This rather gorgeous tart was the fodder for a dinner party, but it’d also make a great lunchtime offering if you’re feeding a crowd.

The use of soft goats cheese that comes in a pot had a much lighter and fresher taste than the sometimes overpowering qualities of the rinded variety. The tang from the cheese coupled with the sweetness from the onion marmalade is a classic combo.

I loved the souffle texture of the tart filling – although it’s a bit more work it made the dish seem more special than a bog-standard quiche.

I served it up with some Ottolenghi-inspired side dishes of cous cous and a trio of greens – light and fresh alongside the heavier tart.

Goats cheese and red onion souffle tart (based on BBC Good Food recipe)

375g pack shortcrust pastry
75g grated Parmesan or veggie alternative
4 tbsp red onion marmalade
50g butter
50g plain flour
300ml milk
3 eggs, separated
300g soft goat’s cheese (rindless)
1 tbsp thyme leaves

1. Heat oven to 200C/Fan 180C/Gas 6. Roll pastry out onto floured surface until almost large enough to line a 22cm loose bottomed tart tin, scatter with roughly one third of the Parmesan cheese, then roll the cheese into the pastry with the rolling pin.

2. Put the pastry into the tin, leaving the excess hanging over the edges. Line with greaseproof paper, put baking beans in and bake blind for 20 mins. Remove the paper and beans and bake for a further 10 mins until golden.

3. Blob the onion marmalade around the bottom of the pastry and using a knife spread into an even layer.

4. Make the tart filling by melting the butter in a pan on a low heat, add the flour and cook for 2 mins, continually stirring. Gradually pour the milk in and whisk until the  sauce is thick and smooth. Take off the heat and allow to cool for a few minutes.

5. Stir  into the sauce 200g of the goat’s cheese, the thyme and the rest of the Parmesan until the cheese melts. Then gradually beat in the egg yolks.

6. Whisk the egg whites until they form stiff peaks. Gradually add one spoonful at a time into the cheese sauce, gently folding with each addition until fully mixed in.

7. Pour the filling into the tart case, dot with the remaining goat’s cheese then bake in the oven for 25-30 mins until golden and risen. Trim the edges of the pastry and then serve hot or you can wait until it cools. Delicious with a green salad or cous cous and green vegetables.