Goats cheese, gruyere and sun dried tomato tart

Now summer is here; sort of, its time for lunches in the garden with friends and this tart really hits the spot in that department.  It is easy to prepare and can be served warm or cold.  I served it with tomatoes roasted on the vine and a little salad and it went down a storm.  Follow it up with Lemon and clotted cream shortbread for that perfect lunch.

GOAT'S CHEESE, GRUYERE AND SUN DRIED TOMATO TART

 

PASTRY

• 200g plain flour
• 100g butter
• about 4 tbsp. cold water

FILLING

• 2 large eggs
• 150ml double cream
• 165g gruyere, grated
• 150g sun dried tomato paste
• 75g crumbly goats cheese

For the pastry pulse the flour and butter in a food processor until it resembles breadcrumbs.  Then  add cold water and pulse till it combines.  A slightly wet texture makes it stretchier and crisper when baked
Lightly grease a 23cm x 2.5cm loose bottomed tart tin.  One with a ventilated base is even better.
Knead the pastry on a floured work surface then roll out to fit the tin.
Line the tin pressing into the sides and leave 1cm hanging over the edges
Prick it all over with a fork then chill in the freezer for half an hour

Preheat the oven to 170c/325F/Gas 3
Cover the pastry with baking paper and baking beans and bake for 20 minutes
Remove the beans and paper and bake for a further 10 minutes till crisp and golden brown
Trim the top to neaten

For the filling, whisk the eggs and cream in a bowl.  Stir in the gruyere.  Spread the tomato paste evenly over the base of the tart then pour in the egg mix.  Crumble the goats cheese randomly over the top and bake for 35-40 minutes till it is set and a mottled light golden brown.  Cool for ten minutes before serving.