Description
This double cheese and onion soufflé tart features a crisp shortcrust pastry base infused with Parmesan, layered with tangy onion chutney, and topped with a rich, fluffy filling made of goat’s cheese, Parmesan, and thyme. Baked to a golden, well-risen finish, this tart is perfect served warm or cold alongside a fresh green salad, making it an elegant yet approachable dish for any occasion.
Ingredients
Scale
Pastry and Base
- 375g pack shortcrust pastry
- 75g Parmesan or vegetarian alternative, grated (divided use)
- 4 tbsp onion chutney
Filling
- 50g butter
- 50g plain flour
- 300ml milk
- 3 eggs, separated
- 300g soft rindless goat’s cheese (divided use)
- 1 tbsp thyme leaves, chopped
Instructions
- Preheat and prepare pastry: Heat your oven to 200°C (180°C fan, gas mark 6). On a floured surface, roll out the shortcrust pastry until it’s almost large enough to line a 22cm loose-bottomed tart tin. Sprinkle about one-third of the Parmesan over the pastry and roll again to press the cheese in.
- Blind bake the tart shell: Line the tart tin with the pastry, allowing any excess to overhang. Place parchment paper inside and fill with baking beans. Bake blind for 20 minutes, then remove the paper and beans, and bake for another 10 minutes until the pastry is pale golden and fully cooked.
- Spread chutney: Once the tart shell is baked, spread the onion chutney evenly over its base and set the tart aside while preparing the filling.
- Make the cheese sauce base: In a pan over low heat, melt the butter. Add the flour and cook while stirring continuously for 2 minutes to form a roux. Gradually pour in the milk while stirring to create a smooth, thick sauce. Cook for an additional 2 minutes, then remove from heat and let cool for 3 minutes.
- Combine cheese and eggs: Crumble 200g of the goat’s cheese along with the remaining Parmesan and the chopped thyme into the sauce. Beat the mixture until the cheese melts. Add the egg yolks one at a time, beating well after each addition.
- Whisk egg whites and fold in: Whisk the egg whites until they form stiff peaks. Stir one spoonful of the egg whites into the cheese sauce to lighten it, then gently fold in the remaining whites until fully combined.
- Assemble and bake: Spoon the filling evenly over the onion chutney in the pastry case. Crumble the remaining 100g goat’s cheese on top. Transfer the tart to the oven and bake for 25-30 minutes until the soufflé is golden and well risen.
- Cool and serve: Allow the tart to cool slightly before trimming the edges. Serve warm or cold with a fresh green salad. For picnics, let the tart cool completely in its tin and transport with serving utensils to slice and serve on-site.
Notes
- You can substitute Parmesan with a vegetarian alternative if preferred.
- Ensure egg whites are whisked to stiff peaks for a light soufflé texture.
- This tart can be served warm or cold, making it versatile for meals or picnics.
- Use a loose-bottomed tart tin for easy removal and presentation.
- Transport the tart in its tin for picnics and slice it on-site for best results.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French-inspired
Keywords: cheese tart, soufflé tart, goat cheese, onion chutney, vegetarian tart, savory tart, puff pastry, baked tart
