Crostata di Formaggio di Capra e Limone

Goat’s Cheese and Lemon Tart

Preparation info

  • 6–8

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

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.


  • 1 Pastry Shell, frozen
  • 450 g fresh mild goat’s cheese
  • 4 egg


Preheat the oven to 190°C/375°F/Gas 5, and blind-bake the case from frozen until fully cooked, turning the oven down to 150°C/300°F/Gas 2.