1、Goat’s cheese, fennel & roasted red pepper tart

Sweet caramelised vegetables and paprika cream top this lovely tart - cut into bite-sized pieces as part of a tapas spread

Goat’s cheese, fennel & roasted red pepper tart recipe

Ingredients

Method

Use to line a 20 x 3.5cm deep loose-based tart tin. Prick the base with a fork, cover and chill for 30 mins, or put in the freezer for 15 mins.
  • Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans (or dried rice or beans). Put the tin on a baking sheet and bake for 15 mins. Remove the parchment and beans and cook for another 8-10 mins until a pale biscuit colour. Turn the oven down to 180C/160C fan/gas 4.
  • Meanwhile, prepare the filling. In a large pan, heat the oil over a medium heat, add the onion, fennel and pepper, and cook for about 15 mins until soft and beginning to caramelise. Add the garlic and cook for a few mins more. Allow to cool.
  • Lightly whisk the eggs, cream and milk together, then add the paprika and some seasoning. Tip the veg into the tart shell and dot over with cheese and olives. Pour over the eggs, then put the tin in the oven. Bake the tart for 20-25 mins until golden and set. Cool on a wire rack, then remove from the tin and cut into slices. Serve with caper berries scattered around, if you like. This can be eaten at room temperature or reheated later.

  • https://www.truecookbook.com/recipe/goat-s-cheese-fennel-roasted-red-pepper-tart-8307/

    2、Beetroot & mango salad with soft goat’s cheese

    The classic cheese and root veg combo is updated with the edition of tropical fruit and a walnut and orange dressing
    Beetroot & mango salad with soft goat’s cheese recipe

    Ingredients

    Method

    1. Arrange the beetroot slices on a platter. Cut the mangoes either side of the flat stones, then peel and thinly slice the flesh. Lay the slices over the beetroot. Roughly crumble the goat’s cheese on top, then scatter over the rocket.
    2. Mix the orange and lemon juice, mustard and some seasoning in a small bowl. Whisk in the oil, then drizzle over the salad.

    3、Roasted red pepper & parsley pesto with penne

    Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
    Roasted red pepper & parsley pesto with penne recipe

    Ingredients

    • 400g penne
    • 290g jar roasted red pepper, drained
    • large handful flat-leaf parsley, plus a few chopped leaves to garnish
    • 75g unsalted cashew
    • 1 large garlic clove, roughly chopped
    • 2 tbsp extra-virgin olive oil
    • 50g Parmesan (or vegetarian alternative), grated

    Method

    1. Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
    2. Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.

    4、Tomato tarts with roasted garlic & goat’s cheese

    Use up cherry tomatoes in these little puff pastry tartlets - get ahead by roasting the three whole garlic bulbs the night before
    Tomato tarts with roasted garlic & goat’s cheese recipe

    Ingredients

    • 3 whole garlic bulbs
    • 2 tbsp olive oil
    • 375g block all-butter puff pastry
    • 1½ tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey
    • 325g cherry tomato, halved
    • 1 egg, beaten
    • 150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen)
    • handful basil leaves

    Method

    1. Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool – this can be done the day before.
    2. Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
    3. Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
    4. Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

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