This delicious and easy cheese and chive tart tart makes for the perfect buffet or picnic food.
200 g (7 oz) plain flour
100 g (3 1/2 oz) chilled butter, cubed
Salt and freshly ground black pepper
Pinch cayenne pepper
25 g (1 oz) Parmesan or cheddar cheese, grated
4 large eggs
125 g (4 oz) creamy goat’s cheese
100 ml (3 1/2 fl oz) crème fraîche
2 chopped chives
Ground nutmeg to taste
250 g (9 oz) goat’s cheese with rind
 Put the flour in a food processor with the butter and a pinch of salt and cayenne pepper. Whiz until the mixture resembles breadcrumbs. Add the grated hard cheese and one egg, then whiz or stir together until combined – you might need to add a little cold water. (If you’re making the pastry by hand, rub together the flour and butter until the mixture resembles breadcrumbs, add the cheese and one egg, then stir until the mixture comes together.) Turn out the dough, wrap in clingfilm and chill for 20min.
 Roll out the pastry on a lightly floured surface into a circle large enough to line a 23cm (9in) loose-bottomed tart tin, 2.5cm (1in) deep. Press the pastry into the tin, prick the base with a fork and line with greaseproof paper and baking beans. Cook at 200° C (400° F) mark 6 for 15min. Remove the paper and beans and return to the oven for 5-10min or until cooked to the centre.
 Lightly whisk one egg and brush over inside of the pastry case. Return pastry to the oven for 1min; reduce the oven temperature to 180° C (350° F) mark 4.
 Mix the remaining two eggs with the creamy goat’s cheese, crème fraîche and chives and season with pepper and a pinch of ground nutmeg. Crumble the rinded cheese into the egg mixture and pour the filling into the pastry case. Bake for 25-30min or until just set.
 Allow to cool for 15 min then turn out of the tin. Serve warm.