Sometimes simple ingredients really make the best dishes: this easy tart comes together in under an hour, and leaves a perfect leftover lunch for the week. Fresh herbs combined with our Marinated Goat Cheese, marinated artichokes and crispy potato will be your new favourite tart combo.
Serves 4 people
1 sheet of puff pastry
2 eggs lightly beaten
4 cubes of Meredith Dairy Marinated Goat Cheese
2 tbsp of cream
2 tbsp of chopped chives
5 potatoes, washed
4 cloves of garlic
6 pieces of quartered marinated artichoke hearts
3 sprigs of thyme
2 tbsp of chopped parsley
pinch of salt and pepper
Preheat oven into 180 degrees celsius & grease a rectangular tart tray.
Cut garlic and potatoes into thin slices.
On a frying pan on medium heat, add 2 tbsp of oil from the Marinated Goat Cheese jar, and add garlic and potatoes and leaves of thyme.
Fry for two minutes, then add artichokes and fry for 5 more minutes or until the potatoes get a bit of colour.
In a bowl, smash the goat cheese cubes with a fork, and add eggs, cream and chives. Season with a pinch of salt and pepper.
Line the tart tray with puff pastry, and poke some holes into it with a fork.
Spread the egg and cheese mixture onto the bottom of the tray, and place the potatoes and artichokes on top. Top with chopped parsley.
Bake in the oven for 15-20 minutes, or until the sides of the pastry are light brown.