Love British Food - Warm Goat's Cheese and Hazelnut Tart

Recipes

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

Warm Goat's Cheese and Hazelnut Tart

Serve with saute ' leeks and a tasty locally grown jacket potato.

Goat's cheese has become extremely popular and we are lucky to have some of the best goat's cheese makers in the West Country. This recipe, by Stephen Ross of the Queensberry Hotel in Bath, captures the essence of the Autumn countryside from our hedgerows and woodlands. Recipe supplied by Taste of the West

Ingredients
Butter for greasing
220g good shortcrust pastry
6 free range eggs and 3 yolks
300ml double cream
150ml milk
220g fresh goat's cheese
salt, pepper and grated nutmeg
50g chopped, toasted hazelnuts

Method
Grease a deep-sided flan dish (25cm).

Roll out pastry very finely and line dish.

Chill thoroughly.

Preheat the oven to 180c, gas mark 4.

Bake pastry case blind for 15 minutes and cool.

Blend remaining ingredients bar the nuts, pour into the part-cooked flan case and bake for 30 minutes.

Check the top which shouldn't be too brown.

Cover with foil if it is.

Continue baking till set.

Sprinkle with the nuts over the top.

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