I wondered if I could pass this off as a pie, in honour of British Pie Week. Pie, tart, pastry case, pastry base, it’s all the same surely? But in my heart of hearts I knew I had a tart on my hands (so to speak). Possibly a flan. But not a pie. Last week’s chunk of Vulscombe seemed to deserve something better than just me secretly scoffing it when the house was empty, plus I had a veggie coming for lunch which always throws me into a pickle. This is super easy, even if you make a mess of the puff pastry like I did and don’t use the right-sized baking tray.
375g block of puff-pastry
1 tbsp. olive oil
1 bulb of fennel
1 red pepper
150ml double cream
75g soft goat’s cheese such as Vulscombe
Pre-heat the oven to 200C/180C fan/gas mark 6. Finely chop the fennel, pepper and onion.
Roll out the pastry to fit into a baking tray of approximately 20cm x 20cm. Prick the base with a fork and chill for half an hour.
Meanwhile heat the oil in a frying pan and fry the vegetables for about 20 minutes until they are soft and starting to caramelise.
Fill the pastry case (lined with baking paper) with baking beans or dried pulses and blind-bake for 15 minutes. Remove the paper and beans and bake for another 10 minutes.
Whisk together the eggs, cream and milk and season. Put the vegetables into the tart case, crumble over the goat’s cheese and pour over the egg mixture (at this point I realised that the sides of my tart weren’t high enough and there was a good deal of leakage. It all came good in the end, though).
Bake for 20-25 minutes until the filling has set. Serve warm or cold.