Goats Cheese Tart With Macadamia Pastry

Tasty Goats Cheese Tart with Macadamia Shortcrust Pastry

  • SERVES 24-26cm tart tin


2 cups Plain Flour
125 Cold Butter, Diced
1/2 teaspoon cooking salt
1 cup raw macadamias, chopped
2-3 tablespoons iced water

4 eggs
2 egg yolks
375ml pure cream
1/2 cup parsley leaves, finely chopped
12 sage leaves. finely chopped
3 springs thyme, finely chopped
120g soft goats cheese or marinated goats fetta (drained)


1. Put the flour, butter, salt and macadamias into a food processor and process until the mixture resembles fine breadcrumbs. With the machine still running, add the iced water one tablespoon at a time, until the moisture just comes together, do not overwork. Turn dough onto a lightly floured surface and form into a disc, wrap in cling film. Refrigerate for 30 minutes.

2. Pre-heat the oven to 180degrees C. Put the dough between two sheets of baking paper and roll out until 3-4mm thick. Line a tart tin and trim edges. Shortcrust pastry can be tricky to manage. An easy way of transferring the dough into the tart tin is to peel back the top layer of baking paper and invert the rolled dough over the tin, peeling the remaining paper off once the dough is in the tin. Once pressed into the tin, line the dough with a sheet of baking paper or foil and fill with uncooked rice, dried beans or baking weights. Bake for 8 minutes then remove the paper and backing weights and return to the oven for a further 12 minutes or until it begins to turn golden.

3. While the crust is in the oven, prepare the filling by whisking together the eggs, cream and herbs, season to taste with cracked pepper and sea salt. When the crust is ready pour in the egg mixture. Roughly break up the goats cheese and scatter it evenly across the tart. Reduce the oven temperature to 170degrees C and bake for 15-20 minutes or until just set.