Introduction

This double cheese & onion soufflé tart is a delightful combination of creamy goat’s cheese and sharp Parmesan, balanced with sweet onion chutney. Its light, fluffy texture makes it perfect for a casual lunch or a picnic treat.

The image shows a round tart with one slice removed, placed on a white marbled wooden board. The tart has three visible layers: a light brown crispy crust at the bottom with a fluted edge, a thick creamy white filling in the middle, and a golden brown top decorated with small toasted brown bits and green herb leaves scattered across the surface. The tart is resting on a white marbled surface with a few stacked white plates visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

375g pack shortcrust pastry
75g Parmesan or vegetarian alternative, grated
4 tbsp onion chutney
50g butter
50g plain flour
300ml milk
3 eggs, separated
300g soft rindless goat’s cheese
1 tbsp thyme leaves, chopped

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). On a floured surface, roll out the pastry until nearly large enough to line a 22cm loose-bottomed tart tin. Sprinkle about one-third of the Parmesan over the pastry and continue rolling to incorporate the cheese. Line the tin with the pastry, allowing any excess to overhang.
Step 2: Line the pastry with parchment paper and fill with baking beans. Bake blind for 20 minutes. Remove the paper and beans gently, then bake for another 10 minutes until pale golden and cooked through.
Step 3: Spread the onion chutney evenly over the bottom of the baked pastry case and set aside.
Step 4: Melt the butter in a pan over low heat. Stir in the flour and cook for 2 minutes, stirring constantly.
Step 5: Gradually pour in the milk, stirring continuously until a smooth, thick sauce forms. Cook for an additional 2 minutes, then remove from the heat and let cool for 3 minutes.
Step 6: Crumble 200g of the goat’s cheese into the sauce along with the chopped thyme and remaining Parmesan. Beat the mixture until the cheese melts.
Step 7: Add the egg yolks one at a time, beating well between additions.
Step 8: In a clean bowl, whisk the egg whites until stiff peaks form. Stir one spoonful of the egg whites into the cheese sauce to lighten it, then gently fold in the remaining egg whites until just combined.
Step 9: Spoon the filling over the chutney in the tart case. Crumble the remaining goat’s cheese on top.
Step 10: Bake in the oven for 25-30 minutes until golden and well risen.
Step 11: Allow the tart to cool slightly before trimming the edges and serving. It can also be enjoyed cold alongside a green salad.

Tips & Variations

If taking this tart on a picnic, allow it to cool completely and transport it in its baking tin. Bring a knife and serving plate or board to turn it out and portion at your destination.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven if preferred warm, or enjoy cold as a flavorful snack or light meal.

How to Serve

The image shows a round quiche with a golden brown, slightly crumbly crust that forms the base and sides. Inside, there is a thick, creamy white filling with browned, slightly crispy spots on the top, dotted with small green herb leaves. One slice is cut out, revealing the smooth and soft texture of the filling inside. The quiche is placed on a light wooden board, which lies on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute goat’s cheese with cream cheese or ricotta for a milder flavor, and Parmesan with another hard cheese like Grana Padano or aged Manchego.

How do I prevent the soufflé from collapsing?

Be sure to fold the egg whites gently into the filling to maintain airiness. Avoid opening the oven door during baking to help it rise properly and stay puffed.