Light and fluffy with delicious flavours, this tart is a perfect brunch dish.

Spring Onion & Goat Cheese Tart

Ingredients:

1 pkg pre-rolled sheet puff pastry

2 bunches  spring onions, washed and roots trimmed, finely sliced (white and light green parts only)

½ lb leeks, washed and sliced in half lengthwise, finely sliced (white and light green parts only)

5 oz goat cheese

1-2 tbsp grapeseed oil

5 large eggs

2 cups whipping cream or crème fraiche

2 tbsp Dijon mustard

Salt & fresh ground black pepper

Method:

1. Thaw puff pastry according to instructions on package.

2. Fit rolled out pastry into 9- inch tart pan trimming any excess edging with scissors. “Dock” bottom by lightly poking with fork at 1-inch intervals. This prevents it from puffing up too much.

3. Line pastry with parchment paper and fill with dried rice or beans. This will prevent bottom from getting soggy. Bake in 375°F preheated oven until lightly cooked, about 15 minutes.

4. Heat oil in large skillet over medium heat. Add leeks and onions and sauté until softened. Set aside in sieve over bowl to drain or on paper towels.

5. Arrange leeks, onions, and goat cheese all over the base of precooked pastry shell.

6. In a separate bowl, whisk together eggs, cream or crème fraiche, and Dijon to combine. Season with salt and freshly ground black pepper.

7. Set pastry shell on baking sheet and gradually pour over egg mixture.

8. Bake at 375°F in preheated oven for 30-35 minutes until firm in the center and turned a lovely golden brown.

9. Rest tart for 10 minutes before serving.

Serves 8

Tips:

– If spring onions are not in season substitute with green onions.

– Adding a sprinkle of fresh herbs like chives and parsley work well as a garnish or flavouring agent.

– Craving a little more protein in this recipe? Layer in some prosciutto, finely sliced cooked ham, or pre-cooked bacon.

– This recipe also works well with pre-baked pie shells as opposed to puff pastry.

– If edges of puff pastry seem to brown too much tent with aluminum foil.

Courtesy Christine Tizzard