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Pea, beetroot, roasted red pepper and goats cheese tart
Pea, beetroot, roasted red pepper and goats cheese tart
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Starter - Pies and tarts
Vegetarian
Moderately difficult
:
Moderate
:
Origin of dish:
UK
Type of cooking:
Oven
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients (for 4 people) :
Plain
flour
for dusting
500g ready made
puff pastry
1 free range
egg
, lightly beaten
100g
peas
, shelled (approx. 335g unshelled)
100g ready cooked red
peppers
in oil, drained
100g goats
cheese
, crumbled
100g plain cooked
beetroot
, drained and cut into chunks
Small bunch of flat leaf
parsley
, picked
4tbsp extra virgin
olive oil
1tbsp Balsamic
vinegar
Salt and
pepper
Method:
1. Preheat the oven to 200°C /400°F.
2. Lightly dust a work surface with the
flour
, and roll out the
puff pastry
until it is 4mm thick. Cut out 4 discs with a 11.5cm round
pastry
cutter and then with a sharp small knife lightly score around the pastry discs 1cm away from the edge, trying not to cut through the pastry. Then brush with the beaten egg, lay the pasty discs onto a non stick baking try and place in the oven on the middle shelf and cook for 20 minutes, or until golden. Once cooked remove from the oven and leave to cool. Then remove the inner part with a small knife.
3. While you are waiting for the pastry to cook, bring a pan of salted water to the boil, cook the peas for 2 minutes, then drain and refresh under cold water for another minute, drain and set aside.
4. Cut the
peppers
into thick slices and then place into a medium sized bowl with the peas,
goat’s cheese
,
beetroot
and
parsley
.
5. In a small bowl mix together the extra virgin
olive oil
and Balsamic
vinegar
, then add 2 tablespoons to the vegetables and goats
cheese
, season with salt and
pepper
and mix well.
6. Place the pastry discs on 4 plates and fill with the vegetables and goats cheese, drizzle the rest of the dressing around the plates and serve.
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