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Chantenay, thyme, goat’s cheese & crème fraiche tart

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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Chantenay carrots

Chantenay carrots

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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