Method

• 1.
  For the shortcrust pastry put the flour and 1/2 tsp table salt into a food processor and with the motor running, add the butter and process for just a few seconds until the mixture resembles ground almonds. Add the beaten egg, lemon juice and just enough cold water, 1-2 tbs, and process until the mixture starts to clump together in a ball. Tip onto a lightly floured work counter and form into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes or until needed. This can also be frozen for several weeks. If using frozen pastry, stand for 30-45 minutes at room temperature before it can be rolled.
• 2.
  Lightly grease a 30cm loose-base tart pan with butter.
• 3.
  Roll the pastry out on a lightly floured work counter to make a 33cm circle.
• 4.
  Transfer pastry to prepared pan, firmly pressing it into the pan, allowing the pastry to overhang the sides of the pan. Trim excess pastry. Prick the base all over with a fork and chill in the fridge for 30 minutes.
• 5.
  Preheat the oven to 180°C.
• 6.
  Lay a sheet of baking paper over the pastry and cover with baking weights. You could use uncooked rice or dried beans if you like. Bake in the oven for 15 minutes, then remove the weights and paper and bake for another 5 minutes, or until the pastry is golden and dry. Set aside to cool.
• 7.
  Sprinkle goat’s cheese over the cool pastry shell, then sprinkle over thyme, parsley and spring onions. Beat eggs, cream and milk together in a bowl and season with salt and pepper. Pour mixture over the goat’s cheese and bake for 40-45 minutes, or until golden on top.
• 8.
  Serve warm with rocket salad alongside.