The idea of making your own pastry can be a little daunting. That said, this pastry recipe is so un-intimidating that you should give it a go. It has just two ingredients and there is no rolling! Make the pastry in the food processor, form it into a ball, then press it directly into the tart tin with your hands. The whole tart can be made well in advance and served at room temperature with a peppery wild rocket salad. It’s perfect for a casual weekend lunch or as the vegetarian option in a buffet.
Soft goats’ cheese and fennel tart
- 4 fennel bulbs, with feathery tops intact
- 2 tablespoons olive oil
- 200 g soft goats’ cheese, roughly crumbled
- 65 g walnut halves
- 3 eggs
- 185 ml single cream
- 1 tablespoon snipped chives
- sea salt and freshly ground black pepper
- wild rocket, to serve
- No-roll pastry
- 170 g plain flour
- 80 g unsalted butter, cut into cubes and chilled
- a 24-cm loose-bottomed tart tin, lightly greased
- baking weights (optional)
- Serves 6–8
- Preheat the oven to 180˚C (350˚F) Gas 4.
- To make the pastry, put the flour in a food processor. With the motor running, add the butter and process until the mixture resembles coarse breadcrumbs. Add 2–3 tablespoons chilled water and process until the dough just starts to come together. Tip the dough out onto a lightly-floured work surface and use your hands to form it into a ball, gathering all the smaller pieces together.
- Do not knead it too much.
- Put the dough in the centre of the prepared tart tin and use your thumbs to press it down into the tin, working outwards from the centre and making sure the pastry comes up over the side of the tin. Prick the base all over with the tines of a fork. Cover the pastry with a sheet of baking parchment and fill with baking weights, dried beans or rice. Bake in the preheated oven for about 20 minutes, until the pastry looks dry and golden.
- Remove the feathery tops from the fennel. Chop them finely to give about 3 tablespoons and set aside. Cut the fennel bulbs into thin wedges. Put them in a roasting tin, add the olive oil and season well with salt and pepper. Cook in the still-hot oven for 40 minutes, turning after 20 minutes, until golden and tender. Leave to cool to room temperature.
- Arrange the fennel in the tart case and scatter the cheese and walnuts randomly over and in between the pieces of fennel.
- Put the eggs, cream and chives in a jug or bowl. Whisk with a fork to combine, season well and pour over the fennel. Bake in the still-hot oven for about 45 minutes, until puffed and golden on top. Serve the tart at room temperature with a lightly dressed wild rocket salad on the side.
Credits
Soft goats’ cheese and fennel tart by Ross Dobson photograph by Kate Whitaker, from Food for Family and Friends, published by Ryland Peters & Small.
