Goat’s cheese and marinated beetroot quiche

Method

1. For the pastry, put the flour, salt and butter in a food processor, then pulse to a breadcrumb consistency. In a small bowl mix the egg yolk and cold water. Add to the flour and whizz briefly a couple of times to bring the pastry together. (If you don’t have a food processor, rub the butter into the flour/salt with your fingertips, then add the yolk/water and mix with a dinner knife.) Turn out onto a work surface, then bring together in a ball. Wrap in cling film, flatten to a disc, then chill for 30 minutes.
2. Heat the oven to 200°C/180°C fan/gas 6. Roll out the chilled pastry on a lightly floured work surface to the thickness of a pound coin. Use to line the tart tin, pressing it to the edges, then prick all over with a fork. Don’t trim. Chill for 30 minutes.
3. Line the tart tin with a previously scrunched up piece of baking paper/foil, then fill with ceramic baking beans or uncooked rice. Bake for 20 minutes, then remove the paper/foil and beans/rice and bake for 8-10 minutes more until golden and the pastry feels sandy. Turn down the oven to 160°C/140°C fan/gas 3.
4. In a bowl beat the soft goat’s cheese, eggs and crème fraîche with some salt and black pepper. Trim the pastry edges with a sharp knife, then pour the egg mixture into the tart case. Crumble over the goat’s cheese log. Bake for 35-40 minutes or until the filling has set, with a slight wobble (see Make Ahead).
5. Meanwhile prepare the beetroot. Put the sliced beetroot in a glass dish with the olive oil, lemon zest and juice and salt and black pepper. Marinate for 30 minutes.
6. Once the tart has cooled slightly, toss the herbs through the beetroot, then arrange on top of the quiche. Serve immediately.