Pork, Pepper, and Goat Cheese Lattice Tart

This is a very pretty tart that can be served as a brunch or lunch item.

Pork, Pepper, and Goat Cheese Lattice Tart

  • Servings: 6-8
  • Difficulty: a little work
  • Print



 Shortcrust pastry:
  •  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




  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Roll out 2/3rds of the pastry and line the bottom and sides of a 11-inch fluted tart pan.
  5. Spread the pork and bacon on the pastry. Add peppers, apple, and dot with spoonfuls of the goat cheese.
  6. 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.
  7. Combine the egg with milk to brush across the exposed crust and lattice top.
  8. Bake in the oven until golden, about 30 minutes. Allow to cool slightly before slicing. Can be served warm, cold, or room temperature.




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