Warm peaches with basil & honey
A fragrant pudding, best served with scoops of really good vanilla ice cream
Goat's cheese & new potato tart
- Preparation and cooking time
- Total time
- Ready in 40 - 50 mins
- Easy
- Serves 4 - 6
Skip to ingredients
- 375g pack ready-rolled puff pastrywe used dorsetpastry.com
- 300g small new potatopreferably Jersey Royals
- 2 x 100g packs soft rindless British goat's cheese
- large handful parsley
- large handful tarragon
- bunch chives
- 1 tbsp olive oil
Nutrition: per serving
- kcal529
- fat33g
- saturates14g
- carbs48g
- sugars0g
- fibre1g
- protein13g
- salt1.36glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Unroll the pastry onto a non-stick baking sheet. Using the tip of a sharp knife, score around the pastry’s edge to within 2cm of the edges. Prick the pastry all over the inside of the marked lines.
step 2
Thinly slice the potatoes, then boil or steam for 6-8 mins, until just tender. Drain and leave to cool.3 Crumble the goat’s cheese fairly evenly over the pastry, making sure that you keep inside the marked lines. Roughly chop the parsley and tarragon, and snip the chives, then sprinkle the herbs over the goat’s cheese.
step 3
Scatter the potatoes over the filling, then sprinkle with pepper, and a little salt if you wish. You can make the tart to this stage up to 2 hrs ahead. Drizzle with the oil and bake for 18-20 mins, until the pastry is crisp and the potatoes are lightly browned. Serve warm or at room temperature.
