Pork, pepper and goats cheese lattice tart

Porc, Pepper and Goat's Cheese Lattice Tart

Serves: 6-8 | Prep Time: 20 minutes | Cooking Time: 30 minutes


  • 225g (8 oz) porc tenderloin fillet, cut into small cubes
  • 2 rashers dry cured premium smoked back bacon, chopped
  • 500g shortcrust pastry
  • seasoning
  • 100g (4 oz) jar of grilled sweet peppers, drained and roughly chopped
  • 1 eating apple, cored and sliced
  • 100g (4 oz) goat’s cheese


  1. Preheat oven to Gas 6/200ᵒC/400ᵒF.
  2. Roll out two thirds of the pastry and line the bottom and sides of a 24cm fluted flan tin.
  3. Spread the porc and bacon onto the pastry base. Add the peppers, apple and spoon on the goat's cheese in rough blobs.
  4. Roll out the remaining pastry; to make the lattice, cut into strips about 10 x 1cm strips.
  5. Cover the pie with the pastry strips in a lattice pattern and press at the strip edges. Brush with egg and milk glaze.
  6. Place in a preheated oven and cook for about 30 minutes until crust is golden.
  7. Allow to cool slightly before slicing – this is delicious warm or cold.