Pork, pepper and goats cheese lattice tart

Pork, Pepper & Goats Cheese Lattice Tart

Serves: 6-8

Cooking time: About 30 minutes


  • 225g (8oz) Pork tenderloin fillet, cut into small cubes
  • 2 Rashers dry cured premium smoked back bacon, chopped
  • 500g Shortcrust pastry
  • Seasoning
  • 100g (4oz) Jar of grilled sweet peppers, drained & roughly chopped
  • 1 Eating apple, cored and sliced
  • 100g (4oz) Goat’s cheese


  1. Preheat oven to Gas 6, 200ᵒC, 400ᵒF.
  2. Roll out 2/3rds of the pastry and line the bottom and sides of a 24cm fluted flan tin.
  3. Spread the pork and bacon on the pastry base. Add the peppers, apple and spoon on the goats cheese in rough blobs.
  4. Roll out the remaining pastry to make the lattice and 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 – delicious warm or cold.