Pea, Beetroot, Red Pepper and Goat’s Cheese Tart
Serves: 2
Ingredients
- Plain flour for dusting
- 500g ready-made puff pastry
- 1 free range egg, lightly beaten
- 100g peas, shelled
- 100g cooked red peppers in oil, drained
- 100g Capricorn Somerset goat’s cheese, crumbled
- 100g cooked beetroot, in chunks
- Small bunch flat-leaf parsley
- 4 tbsp extra virgin olive oil
- 1tbsp Balsamic vinegar
- Salt and pepper
Method
- Preheat the oven to 200C/Gas 6.
- Lightly dust a work surface with flour and roll out the pastry to 4mm thick. Cut out 4 discs with a 11.5cm round pastry cutter. Then, with a sharp small knife, lightly score around the pastry discs
- cm from the edge, without cutting through the pastry. Then brush with the beaten egg, lay the pasty discs onto a non-stick baking try and place in the oven on the middle shelf and cook for 20 mins or until golden. Once cooked, remove the discs from the oven and leave to cool. Then remove the inner part with a small knife.
- While you’re waiting for the pastry to cook, bring a pan of salted water to the boil, cook the peas for
- mins, then drain and refresh under cold water for 1 min, then drain and set aside.
- Cut the peppers into thick slices and place in a medium bowl with the peas, goat’s cheese, beetroot and parsley.
- In a small bowl, mix the olive oil and Balsamic vinegar, then add
- tbsp dressing to the vegetables and goat’s cheese, season with salt and pepper and mix well.
- Place the pastry discs on 4 plates and fill with the vegetables and goat’s cheese, then drizzle the rest of the dressing around the plates and serve.
