Vulscombe, Red Pepper and Fennel Tart

DSCF0397

I wondered if I could pass this off as a pie, in honour of British Pie Week. Pie, tart, pastry case, pastry base, it’s all the same surely? But in my heart of hearts I knew I had a tart on my hands (so to speak). Possibly a flan. But not a pie. Last week’s chunk of Vulscombe seemed to deserve something better than just me secretly scoffing it when the house was empty, plus I had a veggie coming for lunch which always throws me into a pickle. This is super easy, even if you make a mess of the puff pastry like I did and don’t use the right-sized baking tray.

Ingredients

375g block of puff-pastry

1 tbsp. olive oil

1 bulb of fennel

1 red pepper

1 onion

2 eggs

150ml double cream

50ml milk

75g soft goat’s cheese such as Vulscombe

Pre-heat the oven to 200C/180C fan/gas mark 6. Finely chop the fennel, pepper and onion.

DSCF0384

Roll out the pastry to fit into a baking tray of approximately 20cm x 20cm. Prick the base with a fork and chill for half an hour.

DSCF0385

Meanwhile heat the oil in a frying pan and fry the vegetables for about 20 minutes until they are soft and starting to caramelise.

Fill the pastry case (lined with baking paper) with baking beans or dried pulses and blind-bake for 15 minutes. Remove the paper and beans and bake for another 10 minutes.

Whisk together the eggs, cream and milk and season. Put the vegetables into the tart case, crumble over the goat’s cheese and pour over the egg mixture (at this point I realised that the sides of my tart weren’t high enough and there was a good deal of leakage. It all came good in the end, though).

DSCF0394Bake for 20-25 minutes until the filling has set. Serve warm or cold.

DSCF0395

 

 

 

Advertisements

17 Comments

Filed under Cheese Recipes, Uncategorized

17 responses to “Vulscombe, Red Pepper and Fennel Tart

  1. Funny, isn’t it? I confessed to Mrs. Portly this week that I’m not a big pie fan (eek!). But I do like a good tart. Often there’s just as much pastry, but it’s lighter somehow. I’ll give this a whirl, but I know it won’t contain Vulscombe – no luck so far 😦

    • It looks like there are a couple of nice soft goat’s cheeses up your way – one called Yellison and Rowley Log. maybe you’d have better luck with those?! And do report back!

  2. Haha, very funny about the pie. I know a lot of people are very strict about pies having a full pastry enclosure – even on top. They’re very vocal on Twitter about it 😉 This still looks delicious even if it’s not a pie!

  3. That looks like a proper feast. I’ll be copying you with this one in the very near future. 🙂

  4. I am currently suffering from a surfeit, not of lampreys (eek), but of pastry after this week’s marathon but this looks absolutely delicious so I don’t care what you call it! Your piece reminded me of Tamasin Day-Lewis’s books, rather brilliantly titled The Art of the Tart and Tarts With Tops On (I’m easily amused).

    • You didn’t seriously eat all of those pies, just the two of you?! Kudos to you if you did! And did you double-pie it with the savoury and the sweet?

      • Sort of … except the sausage pie which was last week, we ate some of all of them but the freezer is full of pie. No, even we didn’t manage the savoury and sweet together. I don’t want to look any more pastry in the face for a while. 🙂

  5. Fabulous! I’d be a happy veggie coming to eat that 🙂

  6. Yum! That’s a treat to see!

  7. Oooh yum… this looks right up our street!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s