Friday, 3 August 2012

Bilberry & Goat's Cheese Tart

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
75g bilberries
2 eggs 
A handful of thyme
Rind and juice of 1/2 lemon
Ready made and rolled puff pastry
Egg wash
Sea salt & pepper

Preheat your oven to 180°C. Cut the ready rolled puff pastry into 6 squares and push each square into a muffin pan, trimming off any excess pastry (My daughter likes to shape the left over pastry into twists, we brush them with egg and dust them with cinnamon and sugar and bake them with the tarts - waste not want not).

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.

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