Posts tagged ‘goat’s cheese’

April 18, 2012

Tapped and Packed

Tapped and Packed

Met up for a lunch date with a dear friend of mine near Warren Street and although I’ve eaten around there many times before I have never taken much notice of this gorgeous little cafe.

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March 29, 2012

Leek and Goats cheese pastry

Leek & Goats cheese tart

In the spirit of St David’s day I made some leek and goat’s cheese pastry. Found on the BBC Good Food website. Little bit late posting this I know but still a good recipe any time of the year.

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January 9, 2011

Goat’s Cheese & Tomato Tart

This was my first attempt at making a tart- and it tasted
pretty good even if I do say so myself. I found this recipe in one
of my files- I had torn it out of a Good Homes magazine from May
2007, and thought I would give it a whirl. I found it easy to
follow, easy to make, and it tasted delicious. I used big beef
tomatoes, and found I didn’t actually use the whole 500g but that’s
up to personal preference. I used a 20cm cake tin rather than a
baking sheet- but this made it a little too thick so I would
recommend either using a larger cake tin or just a flat tray. Goat's Cheese and Tomato Tart Goat's Cheese and Tomato Tart
Serves 4
Ready in 50 minutes
1 medium potato, peeled and chopped
1 onion, finely chopped
85g/3oz cold butter chopped
7 sprigs fresh thyme or 1 tsp dried
140g/5oz plain flour
500g/ 1lb 2oz tomatoes thickly sliced
1 tbsp red wine vinegar
100g/4oz soft goat’s cheese
Olive oil for drizzling
1. Turn theoven to 200°C (180°C fan)/390°F/Gas 6. Boil the potato for 12
minutes then drain.
2. Fry the onion in 25g/1oz of butter for five minutes until it starts to brown. Strip the leaves from four sprigs
of thyme and add to the pan, or add half the dried thyme.
3. Rub the remaining butter into the flour. Mash the potato, add to the
mixture with seasoning and the onion and any pan juices. Mix to a
soft dough, then press into a 23cm round on a greased baking sheet.
4. Arrange the tomatoes on the dough and drizzle over the vinegar.
Sprinkle over the remaining thyme and season. Crumble over the
cheese, drizzle with oil, then bake for 35 minutes until the base
is golden.

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