This is a very rich tart - perfect for a summer lunch party or as a starter if you make it into individual tartlets. If you can find only small goat's cheese logs with the rind on, making the filling with all the other ingredients, pour into the pastry shell then slice the goat's cheese and arrange on top. This will look very pretty when cooked.
Serves 4 - 6
For the Cheese Pastry
- 125g (4 oz) unsalted butter, chilled and diced
- 55g (2 oz) grated Gruyère cheese
- 275g (10 oz) plain white flour
- 1 egg yolk
For the filling
- 4 whole unpeeled garlic cloves
- 200ml (7 fl oz) soured cream
- 4 tablespoons plain Greek yoghurt
- 250g (9 oz) fresh soft goat's cheese (the kind with no rind)
- 3 medium eggs, beaten
- 2 teaspoons finely chopped fresh rosemary, plus a few extra sprigs to garnish
- 2 teaspoons sweet chilli sauce or a couple of dashes Tabasco
- 200g (7 oz) smoked salmon, chopped
- 1 tablespoon fresh lemon juice
- 25g (1 oz) pine nuts
- salt and freshly ground black pepper
- To make the pastry, blend the butter and cheese with the flour and a pinch of salt in a food processor, add the egg yolk and 1 tablespoon water and pulse in a few short bursts until it comes together. Knead lightly on a floured work surface until smooth. Wrap in clingfilm and chill for at least 30 minutes.
- Meanwhile, put the garlic (unpeeled) into a small pan of boiling water and simmer for about 15 minutes until completely soft. Drain, cool and peel.
- Use the pastry to line a 25cm (9 inch) loose-based tart tin; trim off excess pastry. Prick the pastry all over the base and chill.
- Preheat the oven to Fan 180C / 200C / 400F / Gas Mark 6.
- Put the soured cream, yoghurt, goat's cheese, beaten eggs, sweet chilli sauce or a drop or two of Tabasco, the chopped rosemary and peeled garlic cloves, in a food processor and blend until smooth. Now add the smoked salmon and pulse until almost blended, but still showing pink bits. Season to taste with lemon juice.
- Pour the filling into the prepared pastry shell and scatter with pine nuts and rosemary sprigs.
- Bake for about 30 - 45 minutes until puffed and golden brown, but still a bit wobbly. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature, with a simple summer salad dressed with olive oil and lemon.
- This tart is really good re-heated and will freeze up to 3 months.