Valentine Savoury Truffle Tart

Even the busiest home worker needs some time to themselves, and St Valentine's Day gives you the excuse to indulge.

Combine time away from your home office desk with yummy food and a bit of romance - what could be better than that?

This Valentine Truffle Tart recipe is easy to prepare, and even easier to eat - especially by candlelight!

Even the busiest home worker needs some time to themselves, and St Valentine's Day gives you the excuse to indulge.

Prep time - 10 mins

Cook time - 20

1 x sheet of ready made pre-rolled puff pastry

6 x mushrooms (sliced)

1 x red pepper (deseeded and sliced) 

1 x red onion (sliced)

1 x small pack of goat's cheese 

4 x rashers of streaky bacon (chopped)

1 x sprig of parsley 

Cotswold Gold Rapeseed Oil

Cotswold Gold White Truffle Oil

1 x egg

Method

Pre-heat the oven to 180c.

Fold a sheet of A4 paper in half and draw a half heart on one side going out from the seam. (This will make the heart symmetrical) Cut round your drawing and unfold the paper to reveal the full heart. 

Place the paper heart on the puff pastry and with a knife cut round it. Remove the excess pastry. This gives you your bottom heart, which will hold the filling.

Repeat the last step to give you your top heart, which will form the lid.

2cm from the outside edge of the bottom heart shape score half-way through the pastry all the way round.

Whisk the egg and paint the surface of both pastry hearts to glaze them.  

Place them in your oven for 15 mins (or until the pastry has risen - keep an eye on it!).

Carefully remove the top heart and place it to one side as this will form the lid. Place the bottom heart back in the oven for 1-2 min and place to one side. 

In a non-stick pan heat a drizzle of rapeseed oil to cook the bacon until it's crispy, remove and add the red onions and peppers to the pan for softening.

Once softened add the chopped bacon and mix together. Fry the mushrooms separately until they're soft and then add a drizzle of White Truffle Oil to lift the flavour. 

Place the mushrooms over the base of the heart and crumble the goat's cheese on top. Add the mix of onions, bacon and red peppers and drizzle over some more Cotswold Gold White Truffle Oil.

Place the top back on and cover with tin foil, place back in the oven for 3 mins (until it is warm) then remove the lid and sprinkle the parsley over. 

Enjoy!

 

 

 

 

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