Goats Cheese and Serrano Ham Tart- Catherine Fulvio

Recipe from Catherine Fulvio


    For the Pastry

    • 200g plain flour, plus extra for dusting
    • 100g butter, chilled and diced
    • 2 tbsp Parmesan, grated
    • 1/2 tsp oregano, finely chopped
    • 1 Egg Yolk
    • 2-3 tbsp chilled water (may need less)

    For the Filling

    • 2 large eggs+ 2 egg yolks
    • 4 slices Serrano ham, cut into strips
    • 1 red pepper, roasted, skinned and diced
    • 100ml créme fraiche
    • 150ml Avonmore Cooking Cream
    • 120g soft goat's cheese
    • 2 tbsp. chopped chives
    • salt and freshly ground black pepper


    1. Preheat the oven to 180°C/Fan 160°C/Gas 4.
    2. Grease a 23cm flan tin with removable base.
    3. Sieve the flour into a mixing bowl. Add the butter, parmesan and oregano and rub into the flour until it resembles breadcrumbs.
    4. Add the egg yolk and the water and mix to form a dough. Wrap the dough in cling film and allow to rest in the fridge for 30 minutes.
    5. Roll out the pastry on a floured surface slightly larger than the tin. Line the tin with the pastry and trim the edges.  Place a circle of baking paper over the pastry and fill with baking beans.
    6. Transfer to the oven and bake for 8 minutes. Remove the beans and paper and return to the oven for five minutes.
    7. For the filling, place all the ingredients (except for the goat’s cheese) into a large bowl and mix gently.
    8. Pour the filling into the pastry case and sprinkle the goat’s cheese on top.
    9. Bake the quiche for 20 – 25 minutes, or until the filling is set. Serve warm or cold with a green salad.
    1.33 avg. rating (37% score) - 3 votes

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