Tarte au Chèvre


Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

A goat’s cheese tart makes a lovely summer dish, served with a crisp green salad or a handful of peppery pink radishes, and although Fran will probably kill me for saying so, I see no shame in using ready-made pastry if that preparation time seems rather excessive...


For the pastry (pâte à foncer)

  • 240 g plain flour
  • pinch of salt
  • 60 g butter, diced
  • 60 g lard or vegetable fat, diced
  • 2-3 tbsp cold water


    To make the pastry, place the flour, salt and fat in a bowl and rub together with your fingertips until the texture resembles fine breadcrumbs. Add the water and mix together with a round-bladed knife until the mixture forms a ball. Place on a lightly floured surface and knead lightly until the pastry is evenly blended. Wrap in cling film and place in the fridge to chill for 30 minutes.

    Lightly butter a 24cm flan tin. Roll out the pastry on a flour-dusted surface until just larger than the tin. Carefully roll the pastry around the rolling pin and unroll onto the flan tin.

    Press into the tin and trim any excess with a small knife, then place in the fridge to chill for a further 30 minutes.

    Heat the oven to 180°C/gas 4. Line the pastry with baking paper and cooking beans, then place in the oven to cook for 30 minutes. Remove the baking paper and beans and cook for a further 10 minutes.

    Melt the butter in a pan. Add the leeks and sweat them for 15 minutes. Beat the eggs, cream and seasoning together in a bowl, add the leeks, mix and pour into the pastry case. Crumble the goat’s cheese over the top and bake for 45 minutes.