- 125g/41/2oz Gruyère cheese
- 125g/41/2oz/l cup flour
- 175ml/6fl oz/3/4 cup milk
- 1/2 teaspoon salt
- 70g/21/2oz/5 tablespoons unsalted butter, cut in pieces
- 4 eggs
- 125g/41/2oz goats cheese (about 3/4 a log)
- 1 tablespoon chopped thyme, rosemary, sage or tarragon
- 1 garlic clove, crushed (optional)
- 1 tablespoon olive oil (for brushing), more for the pan
- 25-28cm/l0-11in tart pan with removable base (optional)
- l. Heat the oven to 190ºC/375ºF/Gas 5. Brush the tart pan with oil. Cut the Gruyère cheese in small dice and the goats' cheese in 6-8 slices.
- For the cream puff pastry: Sift the flour onto a sheet of paper. In a small saucepan heat the milk, salt and butter until the butter is melted. Bring to a boil, take from the heat and immediately add all the flour. 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. 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. Take the dough from the heat and let cool 2-3 minutes.
- Beat the eggs one by one into the dough, using the wooden spoon or a hand held electric mixer. 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. At the end the dough will be shiny and should just fall from the spoon. Beat in the diced Gruyère cheese.
- 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). Sprinkle with herbs, and garlic if using, leaving a 2cm/3/4in border of dough. Top the herbs with rounds of goats' cheese — the dough will show between them. Brush the cheese rounds with olive oil.
- Bake the gougère in the oven until the dough is crusty and brown and the goats' cheese is toasted, 45-50 minutes. The gougère will puff, then deflate slightly as it cools. Serve it warm, cut in wedges.