This tart can be served as a starter or as a light meal with salad on the side.
1 400 g box phyllo pastry, defrosted
100 g butter, melted
5 ml olive oil
250 ml spring onion, sliced into 2 cm pieces
10 ml crushed garlic
5 ml Dijon Mustard
250 g creme fraiche
2 large eggs
140 g goats cheese (soft & rindless)
25 g blanched hazelnuts, roasted, shelled and coarsely chopped
- Place a baking tray in the oven and heat the oven to 200 ° C.
- Brush the melted butter on the bottom and sides of a 23 cm round, loose-bottomed tart tin.
- Line the tin with a sheet of phyllo pastry. Brush the melted butter over the sheet and cover with a 2nd sheet at a different angle so that the base and sides of the tin are well covered. Allow the pastry to drape over the sides.
- Heat the oil in a pan, add the spring onions, garlic and some seasoning, then fry for a couple of minutes to soften. Remove from the heat.
- Whisk together the mustard, crème fraîche and eggs in a measuring jug.
- Season well with salt and freshly ground black pepper.
- Scatter half of the spring onion mix and half of the goat’s cheese over the pastry base, pour over the egg mixture and top with the remaining cheese and spring onions.
- Sprinkle over the hazelnuts, then fold in the overhanging pastry and brush with the remaining butter.
- Bake the tart on the heated baking sheet for 25 to 30 minutes until the filling is set and the pastry is golden.
- Carefully remove the pastry from the tin before slicing.
6 to 8 servings