Goat’s cheese was virtually unknown in Italy until recently. Any fresh mild goat’s cheese will do; hardened acerbic and dry mature cheeses will not. Feta will not do either, it is too salty.
Meanwhile, purée the goat’s cheese. Add the eggs, sugar, lemon juice and some of the lemon zest, and beat. Finally add the cream and stir.
When the pastry is ready, pull the oven shelf out. Carefully pour the cheese mixture into the pastry case. Even more carefully, slide the oven shelf back into the oven to avoid the mixture slopping over if possible. In the
© 1996 Alastair Little. All rights reserved.