The most over-rated night of the year is almost upon us. I have never been a fan of New Year, and for the last two years haven’t even bothered staying awake until midnight. This year I’m putting a smidgen more effort in and endeavouring to make it to Jools Holland’s rousing rendition of Auld Lang Syne (I don’t think I’ve ever fully recovered from my disappointment that the Hootenanny is not filmed live. Worse than finding out about Father Christmas!) and am struggling to decide what to contribute to the menu for the evening. A tart like this would be a fine option – slightly festive with the hazelnuts, but quite light with the filo and goat’s cheese, easy to slice up and share.
I’ve had such an enjoyable 2013 with many changes and new faces. Now that I’m settling into my new life in Manchester I’m looking forward to more adventures in the coming year. Here’s to a happy 2014!
Goat’s Cheese, Spring Onion & Hazelnut Tart
Serves 6, from BBC GoodFood
4 large filo sheets, halved
3 tbsp olive oil
9 spring onions, sliced into 2.5cm lengths
2 garlic cloves, finely chopped
1 tsp Dijon mustard
250g creme fraiche
140g goat’s cheese, crumbled
25g blanched hazelnuts, chopped
1. Put a baking sheet in the oven and heat it to 200C.
2. Put 2 tablespoons of the oil into a small ramekin and use it to brush all of the filo sheets. Use them to line a 23cm loose-bottomed tart tin, with the edges overhanging.
3. Put 1 teaspoon of the remaining oil in a pan and fry the spring onions, garlic and some seasoning for a few minutes until softened. Remove from the heat.
4. Whisk together the mustard, creme fraiche and eggs. Season.
5. Scatter half of the spring onions into the pastry base, along with half of the goat’s cheese.
6. Pour in the egg mixture.
7. Top with the remaining spring onions, goat’s cheese and hazelnuts.
8. Fold in the edges of the pastry sheets and brush them with the remaining oil.
9. Bake the tart on the preheated tray for 25-30 minutes until set and golden.
10. Carefully remove from the tin before slicing.