This is a very pretty tart that can be served as a brunch or lunch item.
Pork, Pepper, and Goat Cheese Lattice Tart
- 1 1/2 cups flour
- 10 tablespoon butter
- A healthy pinch of salt
- 3 tablespoons cold water (drizzle in more if needed)
- 1 egg
- ¼ cup milk
- 8 ounces pork tenderloin fillet, cut into small cubes
- 2 rashers dry cured premium smoked back bacon, chopped
- 4 ounce jar of roasted red peppers, drained and roughly chopped
- 1 apple, cored and sliced
- 4 ounces goat’s cheese
- Preheat oven to 400 degrees F.
- Make the pastry. Sift the flour into a bowl. Add the butter and use your fingers to rub it into the flour until the mixture resembles fine breadcrumbs.
- Stir in the salt and add about 3 tablespoons cold water and mix to form the dough. Knead the dough briefly on a floured work surface.
- Roll out 2/3rds of the pastry and line the bottom and sides of a 11-inch fluted tart pan.
- Spread the pork and bacon on the pastry. Add peppers, apple, and dot with spoonfuls of the goat cheese.
- Roll out the remaining pastry to make the lattice top. Cut into strips of about ¼-inch strips. Weave the strips to form the lattice and press the dough at the edges to seal.
- Combine the egg with milk to brush across the exposed crust and lattice top.
- Bake in the oven until golden, about 30 minutes. Allow to cool slightly before slicing. Can be served warm, cold, or room temperature.