Goat’s Cheese and Summer Vegetable Tart
Cooked up by James at home during the first lockdown this Goats's Cheese and Summer Vegetable Tart recipe makes use of fabulous ingredients grown in James' own garden!
Ingredients
- 2 pastry cases
- 200g Goat cheese rounds
- 150g Mascarpone
Pea Puree:
- 500g frozen peas
- 50g butter
- Salt and pepper
Vegetables:
- 100g broadbeans
- 100g fresh peas
- 2 spring onions sliced
- ½ clove garlic
- Few chives chopped
- 25g butter
To garnish:
- Peas shoots and flowers to garnish
Method
Put the frozen peas in a pan with the butter, cover in water bring to the boil then puree until smooth, season.
Put the broad beans, peas, onions, garlic, and butter in a pan with a splash of water and cook for 2 minutes. Then season and finish with the chives. Most of the water should have gone.
Fill the base of the tart with pea puree, sit the goat’s cheese on top, then add in the veg and dot with mascarpone. Add more pea puree and finish with a layer of veg. Top with flowers and pea shoots.
Ingredients
- 2 pastry cases
- 200g Goat cheese rounds
- 150g Mascarpone
Pea Puree:
- 500g frozen peas
- 50g butter
- Salt and pepper
Vegetables:
- 100g broadbeans
- 100g fresh peas
- 2 spring onions sliced
- ½ clove garlic
- Few chives chopped
- 25g butter
To garnish:
- Peas shoots and flowers to garnish
Method
Put the frozen peas in a pan with the butter, cover in water bring to the boil then puree until smooth, season.
Put the broad beans, peas, onions, garlic, and butter in a pan with a splash of water and cook for 2 minutes. Then season and finish with the chives. Most of the water should have gone.
Fill the base of the tart with pea puree, sit the goat’s cheese on top, then add in the veg and dot with mascarpone. Add more pea puree and finish with a layer of veg. Top with flowers and pea shoots.
