Porc, pepper and goat’s cheese lattice tart

  • Prep time 20 mins
  • Cook time 30 mins
  • Serves 5+


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


This recipe serves 6-8 people.

  1. Preheat the oven to 200ºC / 180ºC fan / Gas 6.
  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 it into roughly 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 to glaze.
  6. Place in the oven and cook for about 30 minutes until the crust is golden.
  7. Allow to cool slightly before slicing – this is delicious served warm or cold!


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