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Vegetables and goat tart

Serves 6

150 g of goat cheese sauce
100 g of garden peas
100 g of broad beans
1 green courgette
1 shortcrust pastry
3 eggs
20 cl of fresh liquid cream
1 tablespoon of coriander
salt, ground pepper


Preheat the oven at 210°C
Cook the garden peas, courgettes and the broad bean
Strain the vegetables in a sieve
Put the shortcrust pastry in the mould
In a salad bowl, mix eggs, cream, goat cheese sauce and coriander
Add salt and pepper
Add the vegetables
Pour the preparation in the pastry
Put in the oven during 20- 25 minutes
Serves warm

How to cook our cheeses and creams.

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