This week, my Mum returned home from Port Eliot Festival. She had a wonderful time doing yoga outside, eating kedgeree (pictured) made by Dick and James Strawbridge and watching Beth Orton. Being all the way out in lovely Cornwall, it was a long old drive home, so I thought it might be nice to have something ready for her to eat as soon as she got home.
This tart is made from all of her favourite flavours, my Mum’s the sort to go for goat cheese on her pizza instead of ham and pineapple – in short, she has a much classier taste in food than her daughter. I wanted to share the recipe with you as you all seemed to love the total simplicity of my peanut noodles, and this tart is just as quick ‘n’ easy.
250g block of puff pastry
2 tbsps green pesto
1 red onion, sliced
handful sun dried tomatoes, sliced thinly
handful olives, chopped
50g soft goats cheese
tsp chilli flakes
- Pre heat your oven to Gas Mark 7 (conversions here)
- Roll out your pastry to just under a centimetre thick, leave the edges a little thicker to allow them to puff up nicely
- Place it on a baking tray line with baking parchment and spread the pesto evenly on the pastry
- Scatter over the red onions, sun dried tomatoes, olives and goats cheese, then sprinkle with chilli flakes
- Bake for 20 minutes and allow to cool slightly on a wire rack before serving
Easy as anything. This would be lovely for a picnic, or a laid back lunch at home. Serve with a big salad to make it a main meal.
Your track recommendation for this recipe comes with Beth Orton, my favourite artist from the line up and Port Eliot.
Thanks for reading x