Potato and Goat’s Cheese Tart Recipe

This free-form tart makes an impressive vegetarian main or picnic dish. Creamy goat’s cheese and herby buttered potatoes fill a crispy filo pastry case for a healthy bake that still feels indulgent.

Serves 6 - 10 mins to prepare and 30 mins to cook - 315 calories / serving

360g bag baby potatoes with herbs and butter
5 sheets filo pastry
low-cal cooking spray
50g natural breadcrumbs
200g soft goat's cheese
1 lemon, zested and juiced (1 tbsp)
2 garlic cloves, crushed
3 eggs, beaten
2 tbsp chopped fresh parsley, plus extra to serve

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Preheat the oven to gas 6, 200°C,
 fan 180°C, and put a baking sheet inside. Cook the potatoes to pack instructions.

On another baking sheet, layer the filo sheets, spraying each with cooking spray before topping with the next. As you add each sheet, turn it 90° so you get a rough square.

Scatter 1 heaped tbsp breadcrumbs in a 20cm circle in the middle of the pastry. Mash 150g goat’s cheese with the lemon zest and juice, remaining breadcrumbs, garlic, eggs and parsley; season.

Thickly slice the potatoes, reserving the butter. Spread half the cheese mixture over the breadcrumbs, then layer with the potatoes and remaining cheese mixture on top. Dot with the remaining goat’s cheese. Scrunch the filo up around the filling; drizzle with the reserved potato butter. Slide the baking sheet onto the preheated sheet; bake for 20-25 mins until the filling is set. Scatter with parsley to serve.

Get ahead: You can bake the tart 1 hr ahead and serve it at room temperature.

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