Cranberry and goat's cheese tart recipe

Cranberry and goat's cheese tart recipe

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This cranberry and goat's cheese tart recipe is the perfect party food to feed a crowd. Save time with pre-made pastry, load with cranberry sauce and fresh cranberries and pour over a creamy sage filling. Top with tangy goat's cheese and bake. You can even make this vibrant tart ahead and freeze ready for when you need it. See method

  • Serves 10
  • 25 mins to prepare and 55 mins to cook
  • 246 calories / serving
  • Freezable

Ingredients

  • butter, for greasing
  • 375g pack ready-rolled lighter shortcrust pastry
  • 5 eggs
  • 275ml whole milk
  • 12 sage leaves, 5 finely chopped
  • 3 tbsp cranberry sauce
  • 200g cranberries (defrosted and drained if frozen)
  • 150g Chavroux goat’s cheese log, sliced into rounds

Each serving contains

  • Energy

    1025kj
    246kcal
    12%
  • Fat

    16g 23%
  • Saturates

    8g 41%
  • Sugars

    5g 5%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 16.6g Protein 8.6g Fibre 0.7g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line the base of a 28cm fluted loose-bottomed tart tin with nonstick baking paper.
  2. Use the pastry to line the tin, pressing into the edges; trim. Prick the base all over with a fork. Cover with baking paper, pressing it in to hold the pastry in place, then fill with baking beans. Blind-bake for 15 mins. Remove the beans and paper and bake for 5 mins more until sandy to the touch.
  3. To make the filling, whisk the eggs, milk, cream and most of the chopped sage to combine; season.
  4. Reduce the oven to gas 3, 170°C, fan 150°C. Spread the cranberry sauce over the pastry base, then top with the cranberries. Pour in the filling, then top with the goat’s cheese and remaining chopped sage. Bake for 40-45 mins until just set, adding the whole sage leaves for the last 10 mins. Cool for 5-10 mins, then serve. Will keep in a sealed container for up to 3 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas recipes

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