Goat’s cheese, spring onion & hazelnut tart

• large filo pastry↗4

  sheets, halved

• olive oil↗3 tbsp tbsp
• spring onions↗9

  sliced into 2.5cm lengths

• garlic cloves↗2

  finely chopped

• Dijon mustard↗1 tsp tsp
• crème fraîche↗250g g
• medium eggs↗2
• soft rindless goat's cheese↗140g g

  broken into pieces

• blanched hazelnut↗25g g

  chopped

Step-by-step instructions

1. 1

   Put a baking sheet in the oven, then heat to 200C/180C fan/gas 6. Brush the filo with 2 tbsp of the oil and use to line a 23cm round, loose-bottomed tart tin. Layer the sheets at different angles so that the base and sides are well covered, and allow the pastry to drape over the sides.

2. 2

   Put 1 tsp more oil in a pan, add the spring onions, garlic and some seasoning, then fry for a couple of mins to soften. Remove from the heat.

3. 3

   Whisk together the mustard, crème fraîche and eggs. Season well. Scatter half the spring onion mix and half the goat’s cheese over the pastry base, pour over the egg mix and top with the remaining cheese and spring onions. Sprinkle over the hazelnuts, then fold in the overhanging pastry and brush with the remaining oil.

4. 4

   Bake the tart on the heated baking sheet for 25-30 mins until the filling is set and the pastry is golden. Carefully remove from the tin before slicing.