Goats Cheese Tart

Goats Cheese Tart
If you are looking for a delicious, simple starter to serve to friends, this is the recipe for you. Creamy goats cheese and mild Stilton make a fantastic base for this tart, their saltiness countering the sweet caramelised red onions perfectly. Great served with a peppery watercress salad and air-dried ham.

Serve it in the middle of the table and let everyone tuck in – they will not be disappointed!

Goats Cheese Tart
Goats Cheese Tart
Serves 6 as a Starter, 3 as a Main

300g Ready Rolled Puff Pastry
3 Red Onions (Sliced)
25g Unsalted Butter
Mild Goats Cheese (A Thick Wedge)
75g Mild Stilton
2 Pears (Thinly Sliced)
Handful Thyme Sprigs
Black Pepper
Juice 1/2 Lemon
1 Egg Yolk (Beaten)


1) Make the caramelised red onions: Melt the butter in a large saucepan over a medium heat. Add the onions and cook for around 30 minutes, stirring frequently, until caramelised.

2) Pre-heat the oven to 200C. Lay the pastry on a parchment lined baking sheet. Score a line 1cm from the edge of the pastry all of the way around – being careful not break through the pastry. Prick the pastry inside of the line with a fork.

3) Spread the caramelised onions evenly over the base inside the scored line. Crumble the goats cheese and Stilton evenly over the onions. Top with the sliced pear and thyme and season generously with black pepper. Egg wash the outside of the pastry around the filling. Place in the oven and cook for around 20 minutes or until the pastry is cooked and the cheese browned.

4) Just before serving, drizzle the lemon juice over the tart and cut into equal slices.



Ham, Leek & Garlic Tart

Ham, Leek and Garlic Tart


A well made tart or Quiche is a glorious thing. Thin, crisp pastry encasing a filling packed full of flavour. Perfect with a salad and ideal for lunch.

Despite taking two attempts to make (I stupidly dropped the pastry midway through cooking), this is perhaps my favourite savoury tart! The garlic does not over power and using smoked pancetta as well as air-dried ham ensures ham remains star of the show.

I detail the recipe for the filling below as I am sure we all have a go-to recipe for shortcrust pastry. If in a rush a shop bought pastry case will work just as well.

Ham, Leek & Garlic Tart


1 Savoury Pastry Flan Case
4 Duck Egg Yolks
400ml Milk
4 Slices White Bread (Into Breadcrumbs, Crusts Removed)
2 Heads of Garlic
100g Smoked Pancetta, Sliced
6 Slices Air Dried Ham
Large Handful Chopped Parsley
2 Leeks, Finely Sliced
75g Gruyère, Grated.
Sea Salt
Black Pepper
Fresh Nutmeg


1) Pre heat the oven to 180C. Wrap the garlic heads in tin foil and cook in the oven for 40 minutes until tender. Remove and squeeze the cloves from the skin – it should resemble a purée.

2) Cook the leeks in a little butter in a saucepan over a medium heat for 25 minutes or until tender. Season with a little salt. Set aside.

3) Fry the pancetta in a medium pan over a medium heat for 10 minutes or until crisp. Add the slices of air dried ham to the pan and allow to crisp up (2 minutes). Set aside.

4) Make the custard by whisking the egg yolks, milk and breadcrumbs together in a mixing bowl. The consistency should be like lightly whisked double cream or a thin bread sauce. Season with black pepper and a little nutmeg and stir through the chopped parsley.

5) Pre heat the oven to 200C. Take the pastry case and lightly spread the garlic purée over the bottom. Cover with the leeks. Add the pancetta and air dried ham. Cover with the custard mixture. Top with the grated gruyère and a little freshly ground black pepper.

6) Transfer the tart to the oven and cook for approx. 45 minutes or until just cooked – a skewer inserted into the middle of the tart should come out clean.