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Artichoke and Goat's Cheese Tart

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A friend made this for me recently and it was absolutely delicious.

A friend made this for me recently and it was absolutely delicious.

Ingredients

Serves: -

Metric Cups

For the Pastry

  • 250 grams plain flour
  • 125 grams butter (cold)
  • 1 pinch of salt
  • 75 millilitres water

For the Filling

  • 10 grams butter
  • 3 large eggs
  • 80 grams gruyere cheese (grated)
  • 1 tin artichoke hearts (cut into 2mm slices(small tin))
  • 100 grams full fat soft goat's cheese
  • 250 millilitres whipping cream (or double cream)
  • 5 leaves fresh mint (shredded)
  • 1 salt
  • 1 freshly ground pepper
  • 1 pinch of nutmeg

For the Pastry

  • 9 ounces all-purpose flour
  • 4 ounces butter (cold)
  • 1 pinch of salt
  • 2⅝ fluid ounce water

For the Filling

  • ounce butter
  • 3 large eggs
  • 3 ounces gruyere cheese (grated)
  • 1 tin artichoke hearts (cut into 2mm slices(small tin))
  • 4 ounces full fat soft goat's cheese
  • 8⅘ fluid ounce heavy cream (or double cream)
  • 5 leaves fresh mint (shredded)
  • 1 salt
  • 1 freshly ground pepper
  • 1 pinch of nutmeg

Method

Artichoke and Goat's Cheese Tart is a community recipe submitted by gemma11 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 200°C.
  • Roll out pastry. Place in buttered 25cm loose-bottomed flan tin. Bake blind for 10-15 mins. Allow to cool.
  • Melt butter in small pan over medium heat. Add onion, stir until soft but not coloured. Put aside Into cooled pastry case sprinkle grated gruyere, followed by sliced artichoke hearts, onion and finally thinly sliced goats cheese.
  • In bowl or food processor, mix together cream, eggs, shredded mint, salt, pepper and nutmeg Spoon mixture carefully over the artichoke, onion and cheese layer Bake for 30 mins at 200°C
  • Preheat oven to 200°C.
  • Roll out pastry. Place in buttered 25cm loose-bottomed flan tin. Bake blind for 10-15 mins. Allow to cool.
  • Melt butter in small pan over medium heat. Add onion, stir until soft but not coloured. Put aside Into cooled pastry case sprinkle grated gruyere, followed by sliced artichoke hearts, onion and finally thinly sliced goats cheese.
  • In bowl or food processor, mix together cream, eggs, shredded mint, salt, pepper and nutmeg Spoon mixture carefully over the artichoke, onion and cheese layer Bake for 30 mins at 200°C
  • Tell us what you think