- 375g pack ready-rolled puff pastry, we used dorsetpastry.com
- 300g small new potato, preferably Jersey Royals
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 x 100g packs soft rindless British goat's cheese
- large handful parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- large handful tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- bunch chives
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.
Make it with other cheese
If you are not a fan of goat’s cheese, replace it with Philadelphia or mascarpone.