Potatoes & Beetroot with Goat’s Cheese Pie
Food
Main Courses
Vegetarian
Incredible Edible, Todmorden
6 Servings
Ingredients
1 roll short crust pastry
3 free range eggs
200ml double cream
3-4 tsp soft cheese
4-5 potatoes, peeled & ready to cook
3-4 beetroot, pre-cooked
150g soft goat's cheese
Salt and pepper
Method
- Put the pastry in a tart dish, place baking paper with beans in the centre of the dish. Cook in the oven for 10-15 minutes (190°C). Take the pastry out of the oven and leave it to cool down
- Boil the potatoes in a pan until cooked. Drain and put the potatoes in cold water and leave to cool down whilst you prepare the mix
- Beat the eggs together then add the double cream and the soft cheese. Mix well and season with salt and pepper
- Slice the potatoes on a plate. Slice the beetroot separately on another plate
- Grate the cheddar cheese and place some cheese in the bottom of the tart
- Add a layer of potatoes, then a layer of the mix, then a layer of beetroot. You can probably add another layer of mix and finish with the last slices of potatoes and beetroot left
- Finish with adding some goat cheese on the top of the tart
- Put in the oven for 30 minutes (190°C)
