Summer Tart with Goats Cheese & Yorkshire Veg
To celebrate our rebrand we’ve worked with long time stockist of YRO, Rafters of Driffield, to bring you a brand-new summer recipe. Made using delicious, seasonal Yorkshire veg and our Yorkshire Rapeseed Oil with Lemon, Garlic, Oregano & Thyme and Yorkshire Mayonnaise, both available in store.
This recipe shouts summer and is a real celebration of local food and flavour.
Enjoy with a quick salad packed with more fantastic British ingredients. Serve with some roasted baby potatoes for a summer supper, or simply enjoy a slice with some leaves as a lighter lunch.
Serves 6
INGREDIENTS
A generous drizzle of Yorkshire Rapeseed Oil with Lemon, Garlic, Oregano & Thyme
320g packet of ready-rolled puff pastry
1 free range egg, beaten (or a little milk if you prefer)
2-3 tbsp Yorkshire Mayonnaise
2 large tomatoes sliced into rounds
1 medium courgette sliced into thin rounds
A handful of purple sprouting broccoli stems
1x Ribblesdale Honey & Flower Goats Cheese Log (100g) cut into rounds
6-8 Silver & Green garlic stuffed olives – halved
1 tsp Yorkshire Honey
Salt & pepper to taste
METHOD
Preheat the oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
Allow your pastry to come to room temperature and roll out onto a baking tray, leaving the parchment paper under the pastry for ease.
Score a 2cm border around the pastry and stab the internal section with a fork. Brush a little egg wash or milk around the boarder and place in the oven to cook for around 5 mins.
Remove from the oven and allow it to cool slightly. Using the back of a spoon or spatula press down the internal section of the tart to all ow for your filling.
Spoon 2-3 tbsp of your mayonnaise onto the flattened pastry and smooth over to create a base. Season with black pepper and a little salt. Next arrange your tomatoes, courgette and broccoli evenly onto the tart ensuring the mayonnaise is completely covered and leaving the edging clear of any filling. Add the goats cheese, and halved olives and then finish with a good drizzle of the Lemon, Garlic, Oregano & Thyme Rapeseed Oil and a little of the honey.
Bake for a further 10 mins, or slightly longer if required making sure everything is cooked through.
Remove from the oven and allow to cool slightly and serve with summer leaves and some roasted baby potatoes.
