Bake consciously with our latest Regenerative Flours, sourced from responsible regenerative farms. The goal of regenerative farming is to renew and enrich the soil.
Adopting regenerative practices, including animal grazing and reduced ploughing, restores and preserves the land’s fertility. Uncover more facts about Regenerative Agriculture here.
- Baker: Sophie Carey
- Makes: 1 Large Tart
- Prep time: 40 Minutes
- Bake time: 45 Minutes
- Flours used: Matthews Regenerative Wholegrain Flour
Wholegrain Goats Cheese and Caramelised Onion Tart Method
- Using a food processor, blitz the butter into both the flours required for the pastry until it looks like fine breadcrumbs. Add the egg yolk and switch the machine on again until a crumbly dough forms (you might need to add a little cold water if it’s too dry at this stage - add about a tablespoon at a time until the dough comes together)
- Tip the dough onto a clean counter and knead it gently until it forms a ball of dough. Cover it and let it rest at room temperature for 15 minutes.
- Lightly flour the surface and a rolling pin, then roll the pastry out to a thickness of no less than a £1 coin. Rolling this pastry too thin could make it crack later on due to the wholegrain content!
- Gently line a fluted, loose bottom tart tin with the pastry, then prick the base all over with a fork. Pop this in the fridge or freezer for 30 minutes to chill.
- Preheat the oven to 180 degrees Celsius, and line the tart pastry with baking paper and baking beans or rice to weigh it down. Bake blind for 20 minutes before lifting off the paper and the weights, bake for a further 15 minutes.
- When the pastry base is looking golden and well baked, remove it from the oven and brush the whole thing with some of the egg white that should have been left over from the pastry - pop it back into the oven for 2 or 3 minutes. This helps to ensure you don’t get soggy pastry!
- To make the filling, combine the eggs, crème fraiche, double cream, and seasoning in a large jug and whisk with a fork
- Spread the caramelised onions over the base of the tart, then carefully pour over the egg mixture. Crumble the goats cheese evenly over the top and return to the oven (I like to pop it on a baking tray at this stage in case of any leaks!) to bake for 25-30 minutes, or until it’s golden brown on top and slightly puffed up
- Let it chill for at least 1 hour before serving!
