Goat's Cheese & New Potato Tart
This delicious puff pastry tart showcases the wonderful combination of creamy British goat's cheese, tender Jersey Royals new potatoes, and a flavorful herb medley. Encased in a golden puff pastry shell, this tart is both visually appealing and bursting with savory flavors. A perfect dish to impress your guests or enjoy as a delightful meal.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4 - 6
Nutrition
- Calories: 529 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Fiber Content: 1 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 1.36 milligram of sodium
Comments
No comments found.