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

Serves: 4

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:

1. Preheat the oven to 200ËšC/400ËšF/Gas Mark 5.
2. 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.
3. 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.
4. 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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