This is a CRUSTLESS and quick goat cheese (or any cheese for that matter) tart, that I make for lunch to finish up cheese that just won't get eaten. The crust is just about there in a form of a few breadcrumbs and butter (so they stay in place!), this is necessary so you can turn out the tart to serve.
First, generously butter a cake tin and sprinkle with a few tablespoons of breadcrumbs (leaving the excess in the base), then place this in the fridge to chill down while the oven heats up to 200°c/ 400°f.
480 ml / 2 cups of milk and cream
(you decide how much of each, but I quite like one of each)
85 g/ 3 oz of goat cheese (more or less as you want)
2 tablespoons of parmesan cheese
salt and pepper (I used pink peppercorns as they go well with goat cheese)
Mix in a bowl the eggs, milk and cream (salt and pepper). Gently pour the liquid into the tin (which has chilled for at least 10 minutes). I like to dot around the cut up goat cheese evenly and then sprinkle the parmesan on the top.
Bake for 25-30 minutes so the middle is set firm. Let stand for 30 minutes before turning out onto a board and then flip back over onto a plate. Eat warm or cold. I sometimes make in a square tin and cut into cubes to serve as aperitif ...