Sophie says: “There is a theory that peppercorns really bring out the flavours of strawberries and I agree. This is a lovely combination, especially when paired with goats cheese. Plus it's a really interesting dish to bring out for vegetarian guests too. I like to serve these tarts with a green salad.”

Serves: 4

Preparation time: 20 minutes

Cooking time: 30/40 minutes

You’ll need:

1 packet of frozen short crust pastry

400g Sweet Eve strawberries

1 tsp of cracked black pepper

1 sprig of rosemary

400g goats’ cheese log (large)


What to do:

Preheat the oven to 200°C/180°C fan/Gas mark 6.

Roll out the pastry on a floured surface, then cut out a circle big enough to fit into each mini tart tin.

Carefully lay the pastry discs into the tart tins and press gently into the corners.

To blind bake the pastry, lighlty prick the pastry bases with a fork then bake for 20-30 minutes until cooked thoroughly.

Hull and halve the Sweet Eve strawberries and mix in a bowl with the black pepper. Chop the rosemary and mix with the Sweet Eve strawberries.

When the tart cases are ready, spoon in the Sweet Eve strawberries and then add a slice of goats’ cheese on top of each one. Place the tarts back in the oven for 10 minutes until the cheese has melted and bubbled. Remove from the oven and allow to cool slighlty before serving.

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