Cure & Simple - Recipe

The Recipe

Bacon, Honey & Goat’s Cheese Puff Tart
Serves: 6 | Cooking time: 30 minutes
NEW
Ingredients
  • 1 x 320g ready rolled puff pastry sheet
  • 3 tbsp red pesto
  • 90g goat’s cheese log, sliced
  • 1 tbsp grated pecorino
  • 250g cherry tomatoes, halved
  • 3 salad tomatoes, sliced
  • 1/2 red onion, finely sliced
  • Extra virgin olive oil, to drizzle
  • 6 rashers Cure & Simple Original unsmoked streaky bacon
  • 2 tbsp runny honey, plus extra for drizzling
  • Small handful of rocket
Method
  1. Preheat oven to 200ºC (fan)/220ºC/gas mark
  2. Lay the sheet of puff pastry onto a baking tray lined with greaseproof paper then use a sharp knife to score a 2cm border around the pastry edge. Prick the pastry inside the border all over with a fork, the place in the middle shelf of the oven and cook for 10 mins
  3. Take the pastry out of the oven and turn it down to 180ºC/200ºC/gas mark 6. Use a spoon to flatten the middle of the pastry, leaving the border puffed up, then spread the pesto across the flattened base. Lay the goat’s cheese slices on top and sprinkle the grated pecorino all over, followed by the halved tomatoes and sliced red onion. Drizzle some olive oil over the top and return the tart to the oven for around 15-20 minutes until the pastry is golden and the tomatoes are cooked
  4. For the last 10 minutes of the tart’s cooking time, line a baking tray with tin foil and arrange the bacon rashers on top. Bake on the top shelf of the oven for 5 minutes, then glaze with the runny honey and return for another 5 minutes until crisp and golden
  5. Once the tart and bacon rashers are cooked, remove them from the oven, cut the rashers in half and scatter over the top of the tart along with the rocket and a good drizzle of runny honey. Serve immediately

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Our passion for high quality, welfare friendly produce has led us to expand our range. Now in addition to our outstanding range of hand cured, air dried bacon we bring you a selection of steaks. All our beef comes from award winning British native breeds, the cattle are grass fed and farmed using traditional, sustainable farming practices. Our steak selection includes Chateaubriand from Chappel Smokehouse beef, and dry-aged ribeye, sirloin, rump and t bone steak cuts from Dedham Vale beef