Goat's Cheese Soufflé Tart

This is the second time I've written about this recipe, for a Goat's Cheese Soufflé Tart, which is given extra flavour with a layer of onion chutney in the base, but the first was several years ago, so it was definitely time revisit the recipe!

I had a lot of cheese left after a meal with friends, including a large piece of soft goat's cheese, which wasn't going to keep for long. I was in two minds as to which kind of tart to make - this recipe or a more conventional leek and goat's cheese quiche with an egg and cream custard filling. In the end, I decided to make this soufflé-style tart again, as it was such a success the first time.

It's a little more fiddly to make than a traditional quiche, but from my previous experience, more likely to be successful, as the semi-solid, meringue-like, soufflé filling prevents any possibility of a soggy pastry bottom when the tart is cooked. I made my own pastry from 200g plain flour, 100g butter, 25g grated parmesan cheese plus water to mix, and used it to line a 22cm (9") deep fluted flan tin, which was then baked blind. I then followed the recipe closely for the soufflé filling, except for using finely chopped rosemary instead of thyme.

Once again, this was a resounding success! The onion chutney I had chosen was flavoured with a little chilli, nigella seeds and cumin, so added an extra piquancy to the layer between the pastry and goat's cheese filling. The souffléed filling was moist and creamy - completely different to the custard filling of a conventional quiche - and the pastry was light and crisp. The goat's cheese which was crumbled over the surface of the tart didn't brown much during cooking, so the tart looked pale and interesting rather than well-cooked, but this didn't affect the flavour. My goat's cheese was quite strongly flavoured and this came through well in the tart.

Double Cheese and Onion Soufflé Tart

This soufflé tart filling was a revelation! Good-bye soggy bottoms, farewell rubbery egg custard! I know that it is possible to make perfect pastry, blind bake to the exact point needed, get the custard into the case without spilling any, not have any cracks in the pastry for the custard to leak through, get the dish into the oven without any custard overflowing and get the exact set needed for the filling to be creamy rather than rubbery (and not soak into the pastry to give the dreaded soggy bottom) - but how often do they all come together to produce the perfect quiche?

I found the recipe on the Good Food website, and even though I've never made a soufflé, I found the idea of a soufflé filling for a savoury tart quite intriguing. In practice it was even better than I imagined - because the filling was quite solid (like a stiff meringue mix rather than cream), there was no liquid to soak into the pastry, or find the smallest crack to leak through. The pastry case could be filled to the brim without fear of overflow and the filling baked to a light springy texture, rather like a good baked cheesecake. The pastry case also released off the base  of the tin like a dream - something that has never happened when I make a quiche - and it stayed crisp for the three days it took to finish eating the tart.

Although I followed the recipe for the filling exactly, I made my own shortcrust cheese pastry, using 250g SR flour, 125g butter, 50g parmesan cheese and a little cold water. I used the pastry to line a deep 22cm loose-bottomed flan tin, and baked blind following the times and temperature in the recipe. The filling rose above the pastry during baking, and here was the only problem I encountered during making this tart - it was difficult to judge the end point of cooking. To be sure the soufflé was properly cooked, I turned off the oven after the time stated and left the tart in the cooling oven. This worked very well - the filling was cooked all the way through but still moist and creamy in texture. Once cooled, like all soufflés, it fell back to it's original level, but thankfully didn't sink in the middle, which was what I was fearing if it was undercooked.

The flavours in this quiche all worked well together - the sweet yet piquant caramelised onion chutney offset the richness of the soufflé filling, and the crisp pastry was a good contrast to the soft filling. I had picked a mild goat cheese, yet it was still evident that it was goat cheese being used - the flavour wasn't overwhelmed by any of the other ingredients. I'm not sure if this method could be adapted to make tarts with more solid pieces in the filling, such as bacon or vegetables, but  for a straightforward cheese tart this is so much better than a traditional quiche, and not that much more complicated to make.

The tart case only used 2/3 of the pastry, so there was plenty remaining to make some pesto pinwheels with the leftovers - the pastry was rolled to a rectangle, spread with a couple of tablespoons of pesto, rolled up like a swiss roll, chilled, then cut into 2cm slices and baked alongside the pastry case at 200C for about 20 minutes. (See the photo above.)

I'm sending this tart to Tea Time Treats (rules here), a baking challenge hosted jointly by Lavender and Lovage and The Hedge Combers. This month, Karen at Lavender and Lovage has asked us to produce something suitable for a picnic tea, and this tart certainly fits the bill - it would be easy to transport while still in the baking tin, and once cut is sturdy enough to be eaten by hand. It is also very tasty when eaten cold.