Description
A delightful double cheese and onion soufflé tart featuring a crisp, cheesy shortcrust pastry base layered with onion chutney and a rich, airy goat’s cheese soufflé filling. Perfect as a warm snack or a picnic treat, this savory tart combines the creamy tang of goat’s cheese with the subtle sweetness of chutney and the aromatic hint of thyme.
Ingredients
Scale
Pastry
- 375g pack shortcrust pastry
- 75g parmesan or vegetarian alternative, grated
Filling
- 4 tbsp onion chutney
- 50g butter
- 50g plain flour
- 300ml milk
- 3 eggs, separated
- 300g soft rindless goat’s cheese
- 1 tbsp thyme leaves, chopped
Instructions
- Preheat oven and prepare pastry: Heat oven to 200C/180C fan/gas 6. On a floured surface, roll out the shortcrust pastry until nearly large enough to line a 22cm loose-bottomed tart tin. Sprinkle about a third of the grated Parmesan over the pastry and continue rolling to press the cheese into the dough. Line the tart tin with the pastry, allowing the excess to overhang.
- Blind bake the pastry case: Line the pastry with parchment paper and fill with baking beans or weights. Bake blind for 20 minutes. Carefully remove the paper and beans, then bake for an additional 10 minutes until the pastry is pale golden and fully cooked.
- Spread onion chutney: Evenly spread 4 tablespoons of onion chutney over the bottom of the baked pastry case. Set aside while preparing the filling.
- Prepare cheese sauce base: Melt butter (50g) in a pan over low heat. Add the plain flour (50g) and cook for 2 minutes, stirring constantly to form a roux.
- Make béchamel sauce: Gradually add milk (300ml) to the roux, stirring continuously until the mixture is smooth and thick. Cook for another 2 minutes, then remove from the heat and let cool for 3 minutes.
- Add cheeses and thyme: Crumble 200g of goat’s cheese into the sauce along with the remaining Parmesan and chopped thyme. Beat the mixture until the cheese is melted and incorporated.
- Incorporate egg yolks: Add egg yolks one at a time, beating well after each addition to create a smooth filling mixture.
- Whisk egg whites and fold in: Whisk the egg whites until stiff peaks form. Stir a spoonful of the whipped whites into the cheese mixture to lighten it, then gently fold in the remaining whites until fully combined, being careful to maintain airiness.
- Assemble and bake the tart: Spoon the soufflé filling evenly over the chutney layer. Crumble the remaining 100g of goat’s cheese on top. Bake the tart in the preheated oven for 25-30 minutes until golden and well risen.
- Cool and serve: Allow the tart to cool slightly before trimming the edges. Serve warm or enjoy cold with a fresh green salad, perfect for picnics or light meals.
Notes
- For a picnic, cool the tart completely and transport in its tin. Bring a knife and serving plate to slice and serve at your destination.
- Using a vegetarian alternative to Parmesan ensures suitability for vegetarian diets.
- Be careful folding the egg whites into the batter to maintain the soufflé’s airy texture and rise.
- The tart can be served warm or cold depending on preference.
- Loose-bottomed tart tin is recommended for easy release.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Savory Tart
- Method: Baking
- Cuisine: British
Keywords: cheese tart, soufflé tart, goat cheese recipe, savory tart, onion chutney tart, vegetarian tart, easy baking recipe
