Fresh Peach and Goat Cheese Flan

This is a simple summer flan; the only cooking is sweet pastry case.

Basically the filling is 2 parts Ringwould Goats Blanc blended with 1 part whipped Ravenhill cream and topped with marinated peach slices.

Pastry for a 20cm tart tin:

(I use Maggie Beers Sour cream Pastry Recipe which is):

200g cold unsalted butter
250g Plain Flour
½ cup of Sour cream

For the Filling:

½ cup of Ringwoulds dairy Goat Blanc Cheese
¼ cup of Ravenhills Whipping cream, whipped until soft peaks
4/5 fresh peaches, washed, stoned and sliced thickly
Fruit liqueur of choice


Pastry: Pulse the butter and flour in a food processor until coarse breadcrumb texture. Add the sour cream and pulse enough to form dough ball. Wrap in cling wrap and refrigerate.

Prepare the peaches and then lay on a plate, sprinkle with sugar and liqueur, cover tightly with cling wrap and refrigerate

Line your tart tin with pastry. Cover with baking powder and weights and blind bake for about 15 minutes in a 200°c oven. Remove paper and weights and finish blind baking for about another 5 minutes.

Gently blend the Goats blanc and the whipped cream together.

Spoon evenly over the pastry case and top with the marinated peach slices


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