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4-6
Easy
By Paul Gayler
Published 1997
I first had this rich cheese tart at a simple country auberge in France some ten years ago, and its intense flavours have stayed in my mind to this day. The original recipe put Sainte-Maure goat’s cheese with Roquefort and Emmenthal but I find the English goat’s cheese, Golden Cross, a very worthy substitute. The cheeses are added to the pastry case separately rather than mixed together, so it’s rather like a mini cheeseboard in a tart! This does mean, of course, that everyone is giv