Bilberry season is under way and I have already had two harvesting trips. Firstly in my home county of Yorkshire, on the moors where I have returned year after year since I was a little girl. My second was to the hills behind my home in the beautiful Vale of Clwyd in North Wales. I will be back tomorrow with more bilberry delights and stories but here is a little taster, my first Bilberry recipe of the summer.
For six tarts
125g soft goats cheese
A handful of thyme
Rind and juice of 1/2 lemon
Ready made and rolled puff pastry
Sea salt & pepper
In a bowl, use a fork to mash the goat's cheese with the thyme, lemon zest, sea salt, pepper and lemon juice. Beat in the eggs until the mixture is smooth (it may seem very lumpy to start with but it will become silky after a minute or so.)
Fold in the bilberries. Then, spoon the mixture into the pastry lined muffin pan. Brush a little egg wash on the edges of the pastry and bake for 25 minutes or until the pastry is puffed up and golden and the egg filling is set.
A perfect addition to a summer picnic basket or served with a green salad for an alfresco lunch.