Goat’s Cheese, Spring Onion & Hazelnut Tart
This delicious tart features a crispy filo pastry crust filled with a creamy mixture of spring onions, goat's cheese, and hazelnuts. The tangy Dijon mustard and rich crème fraîche bring depth of flavor to each bite, making this savory dish a perfect choice for a special meal or gathering.
— Constant Cookbook
Ingredients
- 4 large filo pastry sheets, halved
- 3 tbsp olive oil
- 9 fat spring onions , sliced into 2.5cm lengths
- 2 garlic cloves , finely chopped
- 1 tsp Dijon mustard
- 250g crème fraîche
- 2 medium eggs
- 140g soft rindless goat's cheese , broken into pieces
- 25g blanched hazelnuts , chopped
Instructions
- Put a baking sheet in the oven, then heat to 200C/180C fan/gas 6. Brush the filo with 2 tbsp of the oil and use to line a 23cm round, loose-bottomed tart tin. Layer the sheets at different angles so that the base and sides are well covered, and allow the pastry to drape over the sides.
- Put 1 tsp more oil in a pan, add the spring onions, garlic and some seasoning, then fry for a couple of mins to soften. Remove from the heat.
- Whisk together the mustard, crème fraîche and eggs. Season well. Scatter half the spring onion mix and half the goat’s cheese over the pastry base, pour over the egg mix and top with the remaining cheese and spring onions. Sprinkle over the hazelnuts, then fold in the overhanging pastry and brush with the remaining oil.
- Bake the tart on the heated baking sheet for 25-30 mins until the filling is set and the pastry is golden. Carefully remove from the tin before slicing.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 381 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.6 milligram of sodium
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