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
- Preheat the oven to 210°C (190°C fan). Line a large baking tray with baking paper.
- 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.
- 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.
- Toss the asparagus, courgette, and peas with olive oil, then arrange on top of the cheese mixture.
- Bake for 20-25 minutes, or until golden.
- Serve warm with an extra sprinkle of sumac and fresh herbs, if desired.
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