Chantenay, Thyme, Goat’s Cheese and Creme Fraiche Tarts

method:

• Preheat the oven to 200C/400F/Gas 6. To make the pastry (enough for a 9” flan tin) put the flour, salt and chilled butter into a food processor and whiz for a few seconds until the mixture resembles fine breadcrumbs. Or, sift the flour and salt into a medium bowl, add the butter and rub lightly together with fingertips until the mixture resembles fine breadcrumbs.
• Then stir in the cheese and gradually add 2-21/2 tbsp of cold water, mixing with a fork until the pastry just holds together. Wrap the pastry in clingfilm and refrigerate for 30 minutes.
• Roll out the pastry into a circle bigger than the flan tin and use to line the flan tin, pressing it well into the case. Trim the edges and prick the base with a fork.
• Refrigerate for another 30 minutes, then bake the tart case blind (filled only with baking beans or uncooked rice) for 15 minutes. Remove the baking beans and cook for a further 10 minutes to cook the base.
• Meanwhile 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 minutes.
• Mix together the eggs, egg yolk and crème fraîche, and season with salt and pepper. 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.
• Lower the heat in the oven to 180C/350F/Gas 4 and cook until just set. Serve warm with roast vegetables.