Here is a little something for a ‘Meat Free Monday’. Many moons ago I had a go at vegetarianism, I returned to my carnivorous ways 12 years ago when pregnant with my youngest son… it all started with one bacon butty. It was always the smell of bacon cooking that I found irresistible. Now I often find that meal planning revolves around the meat. It is easy to become set in yours ways and make the same old stuff. The whole ‘Meat Free Monday’ concept makes me consider a wider variety of healthier options for family meals.
The blogging community always delivers food inspiration and reminds me of dishes that I used to love to eat, or have never tried.
I digress… back to the tart, This particular dish was inspired by ‘Joy the baker’. I am so in love with her blog and I have her new book, a fabulous gift from by blogging partner Jo. After reading her last post I just had to make them. Her version used gruyère cheese, but I just had a mad craving for a goats cheese.
I made the fourth quarter of the tart with tomato purée, mature cheddar and tomatoes as my other ingredient began to diminish, any other fresh vegetables or dare I say cooked meats would be great on the tart (unless you are on board for Meat Free Mondays!), be creative, Mx
Ingredients
Bunch of Asparagus
Goats cheese
1 egg beaten
Any filling you desire, tomatoes, cheese, herbs, mushrooms etc.
Ready-made puff pastry (the ready rolled sheets are best)
1. Roll out or unfold the pastry to desired size and shape.
2. Score a 1-2cm margin around the edges of the pastry then prick the inner section all over with a fork.
3. Egg wash the pastry so edges get lovely and golden and the filling stays put in the centre of the tart.
4. Lay the fillings to centre of the tart in any desired fashion.
5. Bake at 200C 400F gas mark 6 for 20-25 minutes, until pastry is crisp and golden.
6. Eat!!!
keepcalmandcook 