To be veggie or not to be veggie ... that is the question.


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To be veggie or not to be veggie ... that is the question. But with this versatile goat’s cheese tart recipe, you don’t really need to think too hard about the question.

I love a good goat’s cheese tart & I make lots of different variants at home. Here, I have taken most of my favourite ingredients to make a "master tart" to rule them all but if you are not eating meat, you can always remove the two slices of parma ham without impacting the overall flavour of the dish.

Roasted pepper (jared is fine)
Goats cheese (slices)
Green pesto
Caramelised onion
Parma ham (torn)
Parmesan (slices)
Puff pastry (pre-made is fine)

The trick is to start by par-baking the pastry at 200 degrees on baking paper on baking tray. This give the puff pasty time to rise before you add your ingredients on top. Take par-baked pastry out of oven, reduce to 175 degrees, layer ingredients on puff pasty. Return to oven & bake for around 10 minutes.

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