This week’s meat free recipe: Vegetable and goat’s curd tarts

Vegetable and goat’s curd tarts

Serves 6 to 8

Ingredients 

• 250g plain flour (plus extra for dusting)
• 60ml double cream
• 125g cold butter (diced)
• 60ml double cream
• 100g thin strips of courgette (removed with a vegetable peeler from small courgettes)
• 100g raw beans (peeled into thin strips)
• 100g cherry tomatoes (halved)
• 50g small fresh peas
• 50g broad beans (cooked and deskinned)
• 2 tsp cider vinegar
• 1 tbsp olive oil
• 200g goat’s curd, at room temperature
• Edible flowers, such as chive and rocket (optional)
• Salt

Method

1. Put the flour, butter and a pinch of salt in a food processor until the mixture resembles breadcrumbs. Add the cream, one tablespoon at a time the pastry pulls away from the sides.
2. Remove to a floured surface and knead briefly by hand, then wrap the pastry in cling film and leave for around 30 minutes in the fridge.
3. Divide the pastry into four equal pieces and knead each piece into a ball. Leave in the fridge for 15 minutes to chill.
4. Preheat the oven to 180C/Gas 4.
5. Roll each ball out to around the thickness of a pound coin, and use these to line four 10cm-diameter tart cases. Prick the bases with a fork.
6.  Scrunch up some baking paper and line the pastry cases with this, and then fill them with baking beans. Bake for around 15 minutes. The pastry should be starting to set.
7. Remove the baking paper and baking beans and return the pastry cases to the oven for another 10-15 minutes, until golden brown.
8.  Trim the edges and allow to cool, then remove from the tins and set aside.
9. Put the vegetables into a bowl and dress with the oil, vinegar and a pinch of salt.
10. Leave for five to 10 minutes.
11.  Divide the goat’s curd between each tart case, then scrunch up a quarter of the mixed vegetables in your hand and place into each tart.
12.  Finish with some freshly ground black pepper and edible flowers. Then serve.