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Goat's Cheese And Blueberry Tart In Crisp Walnut Pastry
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The nutty pastry in this tart really complements the unusual filling of goat's cheese and dried blueberries. You could substitute fresh blueberries, but the dried ones have a lovely, chewy texture and concentrated flavour. Used here are Juicy Blues, North American wild blueberries that come in cartons and sit in a lovely, fruity syrup. Also used here is Pant-Ysgawn goat's cheese, a mild Welsh goat's cheese with a gorgeous lemony tang. To save you having to halve an egg yolk, this recipe makes twice the amount of pastry you'll need; simply freeze the rest.
Acid is needed to cut through the richness of the cheese, as is some sweetness, to enhance the flavour of the berries.
Typical values per serving:
This recipe was first published in December 2006.