A delicious goat's cheese and pepper tart with caramalised onions provided a fantastic veggie option when served with boiled new potatoes (oiled and salted) and a salad with rice vinegar dressing.
Using the remaining pastry we whipped up some blended almonds, walnuts and hazelnuts with an egg and some sugar, pouring it over a layer of tinned apricots and baked for half an hour.
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