Jamie Oliver Goats Cheese Tart Food

QUICHE

Steps:

• This recipe works great as a stand-alone dish, but also as a component in Jamie's Picnic Love from Together - see the full collection of menus here.
• GET AHEAD You can make this all on the day, if you prefer. Equally, you can cook the whole thing the night before, and enjoy cold. Whatever works for you! Put the flour, butter and a pinch of sea salt into a food processor and pulse for 15 seconds, until the mixture resembles breadcrumbs. Add 4 tablespoons of water and pulse for a few more seconds until it comes together. Scoop on to a flour-dusted work surface and push and pat into a round - don't be tempted to knead it. Wrap and rest in the fridge for 30 minutes.
• Preheat the oven to 180°C/350°F/gas 4. Lightly oil a non-stick loose-bottomed tart tin (25cm diameter, 4cm deep). Roll out the pastry on a flour-dusted surface, turning it every so often, until it's just under ½cm thick. Gently roll it up around the rolling pin, then unroll it over the oiled tin and ease it into the sides, letting the excess pastry overhang. Prick the base all over with a fork, place on a baking tray, then bake blind for 30 minutes, or until lightly golden. Cool, trim off the excess pastry, and store in an airtight container
• Prep your chosen veg - peel, carefully halve and deseed the squash, then dice into 2cm chunks, or clean and slice the mushrooms. Put a large non-stick frying pan on a medium heat. Peel and finely slice the onion and garlic, then place in the pan with 1 tablespoon of olive oil. Add your chosen veg and cook for 30 minutes, or until soft and starting to caramelize, stirring occasionally and adding splashes of water to prevent it sticking, if needed. Season to perfection, then leave to cool. Tip into a blender, crack in the eggs, add the cream and grate in the Cheddar, then blitz until smooth, cover and refrigerate overnight.
• ON THE DAY Preheat the oven to 180°C/350°F/gas 4. Pour the filling into the pastry case, then crumble over the goat's cheese. Rub the thyme sprigs with a little oil, then pick the tips and leaves over the tart. Bake for 40 minutes exactly, then remove and leave to cool, ready to wrap and go.

GOAT CHEESE TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
• Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
• Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
• Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

ONION & GOAT'S CHEESE TARTS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cut the pastry into 4 rectangles and place on a baking sheet. Mark a border 1cm in from the edge of the pastry with a sharp knife. Spoon the onions into the middle, smooth then top with the cheese and thyme. Drizzle with oil and bake for 15-20 mins, until the cheese has melted and the pastry has risen and is golden brown.
• For the onions: Makes 600g, which is 3 batches. Prep time 5 mins, cook time 30 mins. Melt the butter in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden. Divide into 3 batches to make the recipes, right. Will keep in the fridge for up to 5 days, or freeze for up to 1 month.

GOAT'S CHEESE & RED PEPPER TART

Steps:

• Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
• Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
• Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
• Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
• Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.

LEEK & GOAT'S CHEESE TARTLETS

Steps:

• Wash the leeks in a colander but don't worry about drying them as you want a bit of water clinging on. Heat the butter in a wide saucepan until sizzling, then add the wet leeks and thyme leaves plus salt and pepper. Sweat the leeks really gently for 20-25 mins until they have practically melted but not coloured, adding a little more butter if needed. Set aside and allow to cool.
• Heat oven to 220C/200C fan/gas 7. Roll the pastry out to the thickness of a £1 coin. Cut out 4 saucer-size circles and place on a baking sheet. Spread the leeks over the circles leaving a slight border around the edge. Put a slice of goat's cheese in the middle of each tart and top with a thyme sprig. Pinch the pastry edge together to slightly encase the leeks, then bake the tarts for 25 mins until puffed up and golden. Serve hot and drizzled with flavoured oil if you have it.

WELSH GOAT'S CHEESE & LEEK TART

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a frying pan, then soften the leeks for 5 mins. Add the bacon, cook for a further 5 mins, season, then tip onto a plate to cool.
• Unroll the pastry and cut out two 12 x 18cm rectangles - save or freeze the rest for another time. Lift onto a baking sheet. Using the tip of a sharp knife, mark a border inside each one, about 1.5cm from the edge.
• Mix the crème fraîche and mustard together, then spread over the inside of the pastry frames. Spoon the leek and bacon mix over the mustard mix, then place the goat's cheese on top. Bake for 15-20 mins until the pastry is crisp and golden. Serve with salad.