If you are anything like This Little Pig, winter means donning several layers of clothes, placing your phone on silent and just eating solidly for at least 4 months until the sun comes out again. Most of this food is slow roasted meats and deliciously rich stews with crusty baguettes thrown in when necessary. However after extensive eating of these food groups, This Little Pig realizes that there is probably a need to have something a little lighter every now and then. This is where the classic goats cheese tart steps in as the hero. It is quick, easy and delicious and goes delightfully well with a crunchy fresh salad to brighten up a winter’s day. It makes great lunches, fabulous light dinners when a casual friend is coming over and it warms up the house if you “forget to turn the oven off” after you pull it out. Really it’s a win-win piglets!
So roll up your seven layers of jumpers and tuck into this delightfully quick and easy recipe that will have you singing away the winter blues in no time!
Goats Cheese, Thyme & Bacon Tart
Feeds: 4 Hungry Piglets
Prep Time: 15 Mins. Cooking Time: 20-40 Mins.
1 x Garlic Clove
1 x Brown Onion
4 x Rashers Bacon
1 x Tbs Olive Oil
80ml x Cream
120g x Goats Chevre
5 x Free Range Eggs
½ x Thyme Bunch
2 x Puff Pastry Sheets (check it covers your dish)
Good Scrunch of Salt and Pepper
Butter to grease the quiche dish with
Quiche Dish around 30cm diameter and at least 5 cm deep
Method of Quiche Magic:
- Preheat your oven to 250 degrees.
- Pull the puff pastry out of the freezer to thaw and grease your quiche dish with a little butter (rub a paper towel on some butter and then rub the paper towel around the dish to stop the pastry sticking).
- Once your puff pastry has thawed, lay it over your quiche dish ensuring that the entire dish is covered with pastry and a little is hanging all over the edges. Make sure you push the pastry into the corners so it is sitting flat in the dish.
- Pop the dish into the oven for around 5-10 mins or until the pastry is starting to turn golden and is all puffed up. Note: you can use pastry weights for this cooking step but this fine swine is super lazy and no one is ever going to know because the quiche will hide your laziness. Oink.
- Once your pastry is ready, take out of the oven and use a fork to gently pop all the puffy holes and flatten the pastry down in the base.
- Crack your eggs into a bowl and whisk until they are combined then pour in your cream (80ml) and continue to whisk until mixed.
- Finely dice your bacon (4) and skin and finely dice your garlic (1) and onion (1).
- In a fry pan heat your olive oil (1 Tbs) and bacon until bacon starts to turn crispy and golden. Stir constantly so he doesn’t stick and burn.
- Add in your garlic and onion and cook until translucent but not colouring.
- Pour into your quiche dish the crispy bacon and cooked garlic and onion and spread evenly over the base of the pastry.
- Pull the thyme leaves off the stalk and scatter the leaves over the quiche.
- Dollop your goats cheese into chunks evenly over the dish and then finally pour your egg mixture over the top until it comes to just around 1 cm under the lip of the pastry.
- Give the quiche a good scrunch of salt and pepper and wish it well as you pop it into the oven on 180 degrees until it is golden and the middle is set when you gently pat it (not wobbly). If the edges start to burn cover the whole quiche with foil.
- And that dear piglet is how you make the most delicious and easy goats cheese tart. Serve with a delicious crunchy salad, a good bottle of Pinot Gris and turn the heater up. What winter? Oink.