Squash, Goat Cheese and Medlar Tart

tart-finished2I used some of the medlar cheese (see here for recipe) in a tart on Saturday night – with our weekly dose of squash and a firm, aged Greenham goat’s cheese. It added little sweet bites to the tart that complemented the squash really well.

I don’t measure out tart ingredients. I just mix a random amount of cream and eggs until it looks enough and pour it on. This probably means my tarts aren’t as good as they could be but as I had spent all afternoon doing shepherdy-shit with our friend Andrew i.e. wrestling with alpacas and tagging the lambs, I think I can be forgiven for not paying a huge amount of attention to my dinner. Oh… did I mention I had also put my back out so I was in a huge amount of pain – poor me …..

tart ingredients

You can use membrillo instead of medlar cheese, but the sense of smug self satisfaction will be slightly less …. it is up to you. I used a butternut squash as horror of horrors some of my stored squash have started to go squishy in the greenhouse! You can use cream, I used a very old pot of creme-fraiche that was shockingly past its use by date but was still absolutely fine.

tart close-up

Anyway, busy day ahead so here is the recipe:

Squash, goat cheese and medlar tart: pastry: 75g lard, 75g butter, 300g self-raising flour, pinch of salt, 75ml of cold water. Tart: about 4 eggs, tub of creme-fraiche, 1 small-ish squash or 1/2 a bigger one (!), some medlar cheese, some kind of cheese.

tart-close-up2

Make the pastry. I am lazy so do it in a food processor – flour, salt and fat in bowl and whizz to breadcrumbs, add water and pulse until it comes together. Squish into a ball, wrap in clingfilm and allow to rest in the fridge for at least 30 minutes. Meanwhile cut the squash into small dice, pour on some olive oil and roast in the oven until done.

Roll the pastry out and line a tart tin. Blind bake at say 180C for 10 minutes. Put the roasted squash, cubed cheese and small cubes of medlar cheese into the tart case.

tart with filling

Mix together the creme-fraiche and eggs, season and pour over the tart. Cook until done.

tart-finished

We had it with a salad of homegrown brussels and apples with toasted almonds, lemon juice and a couple of cubes of Lancashire cheese – see here for recipe (thank you George and Tina for introducing me to this recipe – we eat it all the time now)

tart and salad

Last night we had leftover tart and I had mine with baked beans as I am classy!

5 responses to “Squash, Goat Cheese and Medlar Tart

  1. Well if you end up in the emergency department at the local hospital after eating past expiration date cream, then there will be no question how to treat you!! You must have a belly of steel! It looks delish by the by.

    • It was a month past its sell or use by date. I tasted it and it was fine so I used it. You know when cream or creme fraiche is bad as it seems rancid – until then it is OK to eat in my book!

  2. I think sitting down, putting your feet up with a piece of your tart will do wonders for your back. It looks quite scrumptious!

    Take it easy…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s