-
1
l. Heat the oven to 190 degrees C/375 degrees F/Gas Brush the tart pan with oil.
-
2
Cut the Gruyere cheese in small dice and the goats' cheese in 6-8 slices.
-
3
For the cream puff pastry: Sift the flour onto a sheet of paper.
-
4
In a small saucepan heat the milk, salt and butter until the butter is melted.
-
5
Bring to a boil, take from the heat and immediately add all the flour.
-
6
Beat vigorously with a wooden spoon for a few moments until the mixture pulls away from the sides of the pan to form a ball.
-
7
Beat 1/2 to l minute over low heat to dry the dough slightly, just until it starts to stick to the base of the pan.
-
8
Take the dough from the heat and let cool 2-3 minutes.
-
9
Beat the eggs one by one into the dough, using the wooden spoon or a hand held electric mixer.
-
10
Adding just the right amount of egg is key to cream puff pastry, so break the last egg into a small bowl, whisk it with a fork to mix, and add it a little at a time - you may not need all of it.
-
11
At the end the dough will be shiny and should just fall from the spoon.
-
12
Beat in the diced Gruyere cheese.
-
13
Spread the dough evenly in the tart pan using the back of a spoon (for a more rustic effect, simply spread the dough in a round on an oiled baking sheet).
-
14
Sprinkle with herbs, and garlic if using, leaving a 2cm/3/4in border of dough.
-
15
Top the herbs with rounds of goats' cheese -- the dough will show between them.
-
16
Brush the cheese rounds with olive oil.
-
17
Bake the gougere in the oven until the dough is crusty and brown and the goats' cheese is toasted, 45-50 minutes.
-
18
The gougere will puff, then deflate slightly as it cools.
-
19
Serve it warm, cut in wedges.
