CHANTENAY, THYME AND GOAT’S CHEESE TART

SERVES: 6 PREP: 15 MINS AND 30 MINS RESTING TIME COOKING TIME: 45 MIN UTES-1 HOUR

370g (13oz) ready-rolled shortcrust pastry

400g (14oz) Chantenay carrots

1 lemon (grate half and juice whole lemon)

1 tbsp olive oil

2 eggs whole

1 egg yolk

200g (7oz) tub crème fraîche 180g (6oz) goat’s cheese cut into slices 3 sprigs thyme

1. Preheat the oven to 200˚C/400˚F/ Gas Mark 5.

2. Roll out the pastry into a circle bigger than your flan tin, line the flan tin, pressing it well into the case. Trim the edges and prick the base with a fork.

3 Refrigerate for 30 minutes, then blind bake for 15 mins. Remove the baking beans and cook for a further 10 mins to cook the base.

4. Place the carrots on a baking sheet. Season well and drizzle with the olive oil and lemon juice. Roast in the oven alongside the tart case for 15-20 mins. 5. Mix together the eggs, egg yolk and crème fraîche, and season. Then place the carrots and diced goat’s cheese in the cooked tart case, with the sprigs of fresh thyme and pour over the egg mixture.

6. Lower the oven to 180˚C/350˚F/Gas Mark 4 and cook the tart until it has just set. Leave to cool. Serve with a green salad and new potatoes.

Per serving: 645 cals, 49g fat (24g sat fat), 5g sugar, 1g salt www.chantenay.com