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Goat's Cheese and Wilted Rocket Soufflè Omelette
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Mediterranean Goat's Cheese Tart- Line a 24cm, 3cm deep loose-bottomed flan tin with 225g ready made shortcrust pastry and bake blind. Roughly chop 1 small yellow and red pepper and 1 red onion, place on a baking tin and drizzle with 2 tbsp olive oil and a chopped garlic clove. Cook under a hot grill until blackened slightly. Place in the bottom of the pastry base and cover with 175g chopped St Chevrier Ash Goat's Cheese and 6 halved cherry tomatoes. Beat 3 eggs with 300ml milk, 3 tbsp double cream and 2 tbsp freshly chopped oregano and pour over the filling. Cook in a preheated oven 190°C, gas mark 5 for 25-30 minutes, until set.
Typical values per serving:
This recipe was first published in April 2000.