Goat cheese Tart...

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.

6 eggs

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 ...