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Recipe

Goat cheese flan

Oct 29, 2012 1:00pm
  • 10 mins preparation
  • 35 mins cooking
  • Serves 10
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Ingredients

Goat cheese flan
  • 1 sheet frozen shortcrust pastry, thawed
  • 300 gram goats cheese, chopped
  • 4 eggs
  • 1/2 cup thickened cream
  • 2 teaspoon dijon mustard
  • 1/4 cup grated parmesan
  • baby rocket leaves, to serve

Method

Goat cheese flan
  • 1
    Preheat oven to hot, 200°C. Lightly grease a deep 23cm flan pan.
  • 2
    Ease pastry into pan, trimming edges. Use trimmings to fill in gaps. Chill for 15 minutes.
  • 3
    Line pastry shell with baking paper and fill with rice. Bake blind for 10 minutes. Remove paper and rice and bake pastry for a further 5 minutes. Remove from oven. Reduce oven temperature to moderate, 180°C.
  • 4
    In a large bowl, using an electric hand beater, beat together goat cheese, eggs, cream and mustard. Season to taste.
  • 5
    Pour filling into pastry case. Sprinkle with parmesan. Bake for 30-35 minutes until set. Top with rocket.

Notes

This freezes well, so for easy serving, cut in wedges and wrap and freeze as portions.

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