GOAT'S CHEESE & NEW POTATO TART
A creamy, buttery tart which uses organic puff pastry - perfect year-round
Provided by Mary Cadogan
Categories Buffet, Dinner, Main course, Supper
Time 50m
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 529 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 48 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 1.36 milligram of sodium
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