Summer Greens & Goats’ Cheese Tart
Summer Greens & Goats' Cheese Tart
Difficulty Medium
Ingredients
- 4 sheets filo pastry
- 50 g melted butter
- 1 bunch asparagus
- 1 large courgette
- 100 g peas
- 100 g broad beans
- 50 ml rapeseed oil
- 10 g thyme leaves
- 1 Jar Baxters Caramelised Onion Relish
- 150 g goats cheese
- 1 egg yolk
- salt & pepper
Baxters Ingredients
Preperation
- Un-roll the pastry and flatten it out onto a baking tray.
- Brush the first sheet of pastry with the melted butter then top with another sheet of pastry.
- Repeat to use all the pastry but don’t butter the top layer.
- Scrunch the edges slightly to form a crust.
- Slice the courgette and put it onto a baking tray.
- Drizzle half the rapeseed oil onto the courgette then add half of the thyme leaves & mix well.
- Spread out to a single layer and grill for 5 minutes.
- Trim any woody bits from the end of the asparagus then drizzle with the rest of the oil, season & add the rest of the thyme leaves
- Spoon 3 tbsp of the Caramelised Onion Relish into the base of the tart and spread all over, avoiding the crust.
- Place the grilled courgette on top of the Chutney, then top with asparagus and the goats’ cheese
- Bake at 180°C for 30 minutes before serving with a simple green salad.
