Chantenay, thyme, goat’s cheese & crème fraiche tart
This lovely summer carrot and goat's cheese tart recipe was devised for Chantenay by Rachel Green, Yorkshire TV’s Flying Cook
What you need:
- 400g Chantenay carrots
- 1 lemon (grate half and juice whole lemon)
- 1 tbsp olive oil
- 3 sprigs thyme
- 2 eggs whole
- 1 egg yolk
- 200ml tub crème fraiche
- 180g goat's cheese cut into slices
Pastry for 9" flan tin:
- 140g plain flour
- 70g chilled butter, cut into dice
- 50g grated mature cheddar
- water to bind
- pinch of salt
What you do:
- Preheat the oven to 200ËC/400ËF/Gas Mark 5.
- To make the pastry put the flour, salt and chilled butter into a food processor and whiz for a few seconds until the mixture resembles fine breadcrumbs. Alternatively, sift the flour and salt into a medium bowl, add the butter and rub lightly together with fingertips until the mixture resembles fine breadcrumbs.
- Then stir in the cheese and add 2-2 ½ tablespoons of cold water gradually mixing with a fork until the pastry just holds together. Wrap the pastry in Clingfilm and refrigerate for 30 minutes. Roll out the pastry into a circle bigger than the flan tin, line the flan tin, pressing it well into the case. Trim the edges and prick the base with a fork. Refrigerate for another 30 minutes, then bake the tart case blind for 15 minutes. Remove the baking beans and cook for a further 10 minutes to cook the base.
- Meanwhile place the carrots on a baking sheet. Season well and drizzle with the olive oil and lemon juice. Roast in the oven alongside the tart case for 15-20 minutes.
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Chantenay is a small sweet variety of carrot with crisp, orange flesh and a tender texture. Five Chantenay carrots count as one portion towards the recommended five portions of fruit and veg we should eat each day.
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Sophie says: 'This is a lovely combination, plus it's a really interesting dish to bring out for vegetarian guests too.'
A family meal that takes 15 minutes to prepare, costs 55p per portion and will still leave some for lunch the next day - it's a dream come true!
A lovely vegetarian tart perfect for the family, just serve with a fresh green salad and you'll be well on your way to five a day