Well, this is an interesting time to be alive, isn’t it? Just after we thought 2019 had beaten us down with Brexit and 2020 was a turning point, it turns out the universe had other plans for us.

I’m currently isolating myself away for 12 weeks as I have type 1 diabetes, so can only watch on from my home with a combination of horror and hope as covid-19 continues to spread across the country and our wonderful medics, delivery drivers, shop workers, bin collectors and other crucial key workers continue to allow the world to turn for us.

It seems a bit silly to be writing a blog at this time; mainly because I’m the only one that reads it so it’s an almost pointless exercise in any event. But also, because it’s a completely trivial luxury for me when others are out there doing the hard graft. But in the interests of ‘keeping calm and carrying on’, which is a phrase I usually eyeroll at, I’m going to keep posting as it helps me to keep some sense of normality going on.

So, with that in mind: look at this goat’s cheese tart I made.

Delicious Magzine

Ingredients

• 300g soft goat’s cheese
• 4 medium free-range eggs
• 150ml crème fraîche
• 100g rinded goat’s cheese log
• 3 large beetroot (heritage varieties if you can find them), finely sliced – see tip
• 3 tbsp extra-virgin olive oil
• Grated zest and juice 1 large lemon
• Handful micro herbs (we used Growing Underground English Mix) or use fresh thyme leaves

For the all-butter shortcrust pastry

• 250g plain flour, plus extra for dusting
• ½ tsp sea salt
• 125g unsalted butter, chilled
• 1 large free-range egg yolk
• 4 tbsp ice-cold water

Instructions

1. For the pastry, put the flour, salt and butter in a food processor, then pulse to a breadcrumb consistency. In a small bowl mix the egg yolk and cold water. Add to the flour and whizz briefly a couple of times to bring the pastry together. (If you don’t have a food processor, rub the butter into the flour/salt with your fingertips, then add the yolk/water and mix with a dinner knife.) Turn out onto a work surface, then bring together in a ball. Wrap in cling film, flatten to a disc, then chill for 30 minutes.
2. Heat the oven to 200°C/180°C fan/gas 6. Roll out the chilled pastry on a lightly floured work surface to the thickness of a pound coin. Use to line the tart tin, pressing it to the edges, then prick all over with a fork. Don’t trim. Chill for 30 minutes.
3. Line the tart tin with a previously scrunched up piece of baking paper/foil, then fill with ceramic baking beans or uncooked rice. Bake for 20 minutes, then remove the paper/foil and beans/rice and bake for 8-10 minutes more until golden and the pastry feels sandy. Turn down the oven to 160°C/140°C fan/gas 3.
4. In a bowl beat the soft goat’s cheese, eggs and crème fraîche with some salt and black pepper. Trim the pastry edges with a sharp knife, then pour the egg mixture into the tart case. Crumble over the goat’s cheese log. Bake for 35-40 minutes or until the filling has set, with a slight wobble (see Make Ahead).
5. Meanwhile prepare the beetroot. Put the sliced beetroot in a glass dish with the olive oil, lemon zest and juice and salt and black pepper. Marinate for 30 minutes.
6. Once the tart has cooled slightly, toss the herbs through the beetroot, then arrange on top of the quiche. Serve immediately.