Alastair Hendy's Quick Goat's Cheese Souffle Tart

1. Preheat the oven to 200C/180C fan/400F/gas 6. Set a deep tart ring (about 18cm x 4cm) on a baking sheet (or use a similar size flan tin). Unfold a 375g pack of ready-rolled shortcrust pastry and use to line the ring, trimming off the edges. Line with clingfilm, fill with baking beans and bake for 10 minutes. Remove the film and beans and return to the oven for a further 10 minutes. Remove the tart case from the oven and reduce the temperature to 190C/170C fan/375F/gas 5.
2. Separate 3 medium eggs. Beat the whites until they form soft peaks. Lightly beat the yolks with 300g soft goat’s cheese, 4 tbsp double cream and some salt and pepper. Fold through the whipped egg whites. Spoon the mixture into the part-baked tart case, scatter with 2 tbsp grated parmesan and bake for 35 minutes. The tart will puff up deliciously and collapses as it cools, but it still tastes as good then as it does straight from the oven.