I always loved goat’s cheese and recently I became a big fan of goat’s milk too. And in this recipe I’ve combined both.
For me, there’s something so rustic and idyllic about the smell and taste of goat’s milk products. It brings the memories of all the childhood summers spent in the countryside with my beloved grandma and the family. Although at the same time I remember my auntie absolutely detesting the smell of goat’s cheese (and I must admit she did it in a most hilarious way).
It’s funny how our likes and wants are based on our haves and have nots. For my aunty, that was probably the taste and smell of the day-to-day work. For me that’s exquisite delicacy and reminder of blissful holiday time with my loved ones.
Taking a step further, I admit I’ve always had this idyllic image in mind of living in a small countryside cottage with a brood of hens, a couple of goats, a cat or two and a dog. That will probably forever remain in the dreams zone. And maybe for the better…
This tart made a delicious dinner served warm straight from the oven, and equally yummy eaten cold as lunch next day.
For the shortcrust pastry base
250g plain flour
150g butter, chilled, cut into pieces
4 tbsp of cold water
Pinch of salt
For the filling
1 large courgette (or two small ones)
4 large ripe tomatoes
2 garlic cloves
2 tbsp olive oil
150g goat’s cheese
100ml goat’s milk
Salt and freshly ground pepper
Handful of fresh herbs (basil, thyme, rosemary)
Preheat the oven to 190 C/ gas mark 5.
Cut the aubergine, courgette and tomatoes into thick slices. Place the vegetables onto two baking trays together with sliced garlic cloves and sprinkle with olive oil. Bake for about 20-30minutes until soft.
To make the shortcrust pastry, mix together all the ingredients, first with a knife, and then with your hand, to make a smooth dough. You can add a bit more water if needed.
Roll out the pastry 0.5cm thick to a round shape 5cm larger than the pastry case. Transfer the pastry to the case, pressing it well in the corners. Chill in the fridge for about 30 minutes.
Place baking paper on the pastry case and fill it with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes.
On the bottom of the baked pastry, place slices of goat’s cheese. Sprinkle with fresh herbs. Arrange slices of grilled aubergine, tomatoes and courgette.
Lightly beat together the eggs and milk. Season to taste with salt and pepper. Pour the mixture over the vegetables.
Bake for about 35-45 minutes until the egg and milk mixture is set.
Serve warm (although it tastes pretty delicious in cold version too).