Ingredients
The following ingredients have 8 Servings
- half-pound (250g) spring onions ((See headnote))
- 1 tablespoon butter
- 1 1/2 teaspoons chopped fresh thyme (plus more for sprinkling over the finished tart)
- 8 ounces (285g) fresh goat cheese or fresh ricotta
- 1 large egg
- 1/2 cup (125ml) crème fraîche or heavy cream
- 1/2 cup (125ml) whole milk
- 2 ounces (55g) spicy Spanish-style chorizo sausage (finely diced)
- salt and freshly ground pepper
- one pre-baked 9-inch (22cm) tart shell ((see Note))
Instruction
- Slice the spring onions into 1/2-inch (2cm) pieces. Melt the butter in a skillet and cook over medium heat, seasoning with a bit of salt and pepper, until tender and cooked through. When you remove it from the heat, stir in the fresh thyme and let cool to room temperature.
- Preheat the oven to 400F (200C)
- In a large bowl, crumble the goat cheese or ricotta, then mix in the egg, crème fraîche or cream, milk, chorizo, and a bit more salt and pepper along with the onions. (If you wish to use any other chopped, fresh herbs, add them now as well.)
- Scrape the filling into the pre-baked tart shell and baking until just set and slightly-browned on top, 20-30 minutes. (As you can see, I used a rectangular mold. If using a different-sized tart pan, the baking time may vary. In which case, bake until it just feels set in the center.)
- Let the tart cool briefly, then serve either warm or at room temperature. Sprinkle fresh thyme leaves over the top of the tart before serving.
