Goats Cheese, Serrano Ham Tart, Parmesan Pastry

By Catherine Fulvio

For the pastry

• 200g plain flour, plus extra for dusting
• 100g butter, chilled and diced
• 2 tbsp parmesan, grated
• ½ tsp oregano, finely chopped
• 1 egg yolk
• 2 - 3 tbsp chilled water (may need less)

For the filling

• 2 large eggs + 2 egg yolks
• slices Serrano ham, cut into strips
• 1 red pepper, roasted, skinned and diced
• 100ml crème fraiche
• 150ml Avonmore Cooking Cream
• 120g soft goat’s cheese
• 2 tbsp. chopped chives
• Salt and freshly ground black pepper

Method:

• 1. Preheat the oven to 180C/Fan 160C/Gas 4.
• 2. Grease a 23cm flan tin with removable base.
• 3. Sieve the flour into a mixing bowl. Add the butter, parmesan and oregano and rub into the flour until it resembles breadcrumbs.
• 4. Add the egg yolk and the water and mix to form a dough. Wrap the dough in cling film and allow to rest in the fridge for 30 minutes.
• 5. Roll out the pastry on a floured surface slightly larger than the tin. Line the tin with the pastry and trim the edges. Place a circle of baking paper over the pastry and fill with baking beans.
• 6. Transfer to the oven and bake for 8 minutes. Remove the beans and paper and return to the oven for five minutes.
• 7. For the filling, place all the ingredients (except for the goat’s cheese) into a large bowl and mix gently.
• 8. Pour the filling into the pastry case and sprinkle the goat’s cheese on top.
• 9. Bake the quiche for 20 - 25 minutes, or until the filling is set. Serve warm or cold with a green salad.

This recipe is courtesy of cookwithavonmore.ie