Goat's cheese & new potato tart
A creamy, buttery tart which uses organic puff pastry - perfect year-round
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Ready in 40 - 50 mins
- 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.
Per serving
529 kcalories, protein 13g, carbohydrate 48g, fat 33 g, saturated fat 14g, fibre 1g, salt 1.36 g
Recipe from Good Food magazine, June 2005.
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http://www.bbcgoodfood.com/recipes/2123/
http://www.bbcgoodfood.com/recipes/2123/
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Ingredients
- 375g pack ready-rolled puff pastry , we used dorsetpastry.com
- 300g small new potatoes , preferably Jersey Royals
- 2 x 100g packs soft rindless British goat's cheese
- large handful parsley
- large handful tarragon
- bunch chives
- 1 tbsp olive oil
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Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Ready in 40 - 50 mins
Ingredients
- 375g pack ready-rolled puff pastry , we used dorsetpastry.com
- 300g small new potatoes , preferably Jersey Royals
- 2 x 100g packs soft rindless British goat's cheese
- large handful parsley
- large handful tarragon
- bunch chives
- 1 tbsp olive oil
Per serving
529 kcalories, protein 13g, carbohydrate 48g, fat 33 g, saturated fat 14g, fibre 1g, salt 1.36 g
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03 November 2007
Elaine rated and commented on this recipe
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28 August 2009
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