Bosworth goat's
cheese tart
Bosworth is a British, unpasteurized, matured goat's
cheese with an excellent flavour. This rich and indulgenttart is best served in thin slices, with a sharply dressed
salad to offset the filling of creamy goat's cheese, sweet
currants and red onion marmalade - as a starter or lunch.
Roll out the pastry on a lightly floured surface to a large round, the
thickness of a £1 coin. Use to line a 23cm tart tin, 2-3cm deep, with
removable base, leaving a little excess overhanging the rim. Leave in
the fridge t o rest fo r at least 30 minutes.
Preheat the oven to 200°C/Gas 6. Line the tart case with baking paper
and dried or ceramic baking beans and bake 'blind'for15-20 minutes
until lightly g"lden and set around the edges. Remove the paper and
beans and baK fo r further 5-10 minutes to cook the pastry base.
While still warm, cu t off the excess pastry to level with the rim of the
tin. Leave to cool slightly. Turn the oven down to 180°C/Gas 4.
Spread the red onion marmalade over the base of the pastry case.
Crumble the goat's cheese into a large bowl and mix in the cream and
egg yolks until evenly blended; the mixture will be quite thick and
stiff. Stir in t he thyme leaves and currants, and season well with salt
and pepper. Spoon the mixture on top of the onion marmalade layer,
smoothing the surface or swirling it with the back of a fork for a rustic
effect if you like.
Bake for 25-30 minutes until the filling is lightly golden and set. Cool
slightly before unmoulding. Serve warm or at room temperature.
SERVES 6-8
300g short crust pastry
(see page 248)
1 quantity red onion
marmalade (see
page 247)
250g Bosworth or other
good-quality goat's
cheese
150m1 single cream
2 large egg yolks
few thyme sprigs, leaves
stripped
11/2 tbsp currants
sea salt and black pepperPIES AND SAVOURY TARTS 141