Preheat the oven to 170°C (160° fan) | 325F | gas 3.
Place the pastry on a lightly floured surface and, if needed, roll out into a 1/2 cm | 1/4″ thick rectangle.
Drape it into a 35 cm | 14″ x 11.5 cm | 4 1/2″ quiche or tart tin, pressing well into the base and sides. Prick all over with a fork, cutting away any excess pastry.
Thoroughly beat together the eggs, crème fraîche, milk, grated Cheddar or Gruyère, and plenty of salt and pepper to taste in a mixing bowl. Stir in the rocket and parsley.
Ladle into the lined pastry and arrange the bacon and Chavroux goat’s cheese rounds in it, sitting the spring onions on top.
Bake until the pastry is cooked through and the filling is set and golden on top, about 50-60 minutes.
Remove from the oven and let the tart cool on a wire rack. Serve warm or at room temperature with a garnish of rocket on the side.
This versatile and delicious tart is a slice of perfection, suitable as either a starter or as part of a main course!
375 g ready rolled shortcrust pastry
plain flour, for dusting
4 large eggs
250 g | 1 cup crème fraîche
250 ml whole milk
100 g | 1 cup Cheddar or Gruyère, grated
50 g | 2 cups rocket, roughly chopped, plus extra to serve
25 g | 1 cup flat-leaf parsley, chopped
3 streaky bacon slices, roughly chopped
150 g Chavroux goat’s cheese log, sliced into rounds
4 spring onions, trimmed and cut in half
salt
freshly ground black pepper
View Method
Recipe Method
Preheat the oven to 170°C (160° fan) | 325F | gas 3.
Place the pastry on a lightly floured surface and, if needed, roll out into a 1/2 cm | 1/4″ thick rectangle.
Drape it into a 35 cm | 14″ x 11.5 cm | 4 1/2″ quiche or tart tin, pressing well into the base and sides. Prick all over with a fork, cutting away any excess pastry.
Thoroughly beat together the eggs, crème fraîche, milk, grated Cheddar or Gruyère, and plenty of salt and pepper to taste in a mixing bowl. Stir in the rocket and parsley.
Ladle into the lined pastry and arrange the bacon and Chavroux goat’s cheese rounds in it, sitting the spring onions on top.
Bake until the pastry is cooked through and the filling is set and golden on top, about 50-60 minutes.
Remove from the oven and let the tart cool on a wire rack. Serve warm or at room temperature with a garnish of rocket on the side.
