Serves: 6
Preparation time: 45 minutes

Ingredients:

• 320g pack of ready brought short crust pastry

• 75g walnuts, roughly chopped

• 125g California Prunes, roughly chopped

• 3 tsp thyme leaves, freshly chopped, plus 6 stalks for garnish

• Sea salt and freshly ground black pepper

• 200g semi-soft goat’s cheese, crumbled

• 230ml low fat crème fraiche

• 3 eggs

Method:

•    Preheat the oven to 200°C/400°F/Gas mark 6.
•    Roll the pastry very thinly and line a 23cm round loose bottom flan tin.
•    Trim, then line with parchment paper and baking beans and bake in the oven for about 15 minutes until the pastry edges are pale golden.
•    Remove the beans and paper and return to the oven for a further five minutes. Put the tart case to one side.
•    Mix together the walnuts, California Prunes, thyme leaves and goat’s cheese and season well with sea salt and freshly ground black pepper. 
•    Pour the mixture into the tart case. Lightly whisk the crème fraiche and eggs together then pour carefully over the tart. 
•    Add a pinch of freshly ground black pepper and put in the oven to bake for about 15 minutes or until golden and set. 
•    Remove and leave for 5 minutes before serving.
•    Serve topped with a thyme leaf, a large, lightly dressed salad and a generous spoonful of tangy chutney. 

By Rosemary Shrager