lunch
Spring Goat's Cheese Tart
Info
A goat’s cheese tart flavoured with mint, parsley, and feta, spread over flaky puff pastry. Topped with peas, courgette ribbons, and asparagus, it makes a simple yet delicious centrepiece for a vegetarian Easter lunch.Ingredients
Method
Ingredients
- 320g ready-rolled puff pastry
- 150g soft goat’s cheese
- 50g feta, crumbled
- 1 egg, beaten
- Zest of 1 lemon
- 1 tsp Bart sumac
- 1 tsp Bart dried mint
- 1 tsp Bart dried parsley
- 1 tbsp olive oil
- Salt and pepper, to taste
- 100g asparagus tips
- 1 small courgette, sliced into ribbons
- Small handful peas, fresh or frozen
- 1 tbsp olive oil
- Chopped fresh mint and parsley, to serve (optional)
Method
1. Preheat the oven to 210°C (190°C fan). Line a large baking tray with baking paper.
2. Roll out the puff pastry sheet onto the tray. Score a 1cm border around the edge and prick the centre with a fork. Brush the border with beaten egg.
3. In a bowl, mix the goat’s cheese, feta, remaining egg, lemon zest, sumac, mint, parsley, olive oil, salt, and pepper. Spread evenly over the pastry, avoiding the border.
4. Toss the asparagus, courgette, and peas with olive oil, then arrange on top of the cheese mixture.
6. Bake for 20-25 minutes, or until golden.
7. Serve warm with an extra sprinkle of sumac and fresh herbs, if desired.
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