In my ongoing quest to create interesting things that do not contain meat, (Had I not mentioned that particular quest before? No? Okay I confess I just made it up but with a vegetarian in the house its kind of a good idea), the issue often comes down to cheese.
Cheese is a difficult one – it can be tasty but its also in no way particularly good for you and can overpower everything else in your dish if you’re not careful (speaking from experience here).
Goat’s Cheese is perfect though – its light, holds its shape a bit when cooked and doesn’t taste like its been sitting in a damp cupboard for three years. Perfect partnered with herbage on pastry.
So for Goat’s Cheese and Potato Tart you’ll need:
- Ready Rolled Puff Pastry (no apologies have you seen the method for making this stuff – it would take all day)
- Goat’s Cheese
- New Potatoes (skin on)
- Salt and Pepper
- Egg, beaten
Put the potatoes on to boil. Chop your herbs up; gratuitous herb shot:
Lay the pastry out on a lightly oiled baking tray. Score a line about 15 mm from the edge all the way round (but don’t push the knife all the way through). Prick the the pastry with a fork all over the base, inside the line:
Now crumble up the goat’s cheese (although mine wasn’t that firm so it kind of squidged rather than crumbled) and place on the pastry, inside the score lines. Sprinkle the herbs on top:
Serve up a wedge with salad drizzled with some balsamic dressing (I also like a bit of parmesan on mine otherwise I think salad is like eating crunchy water).