This time last year I was on my honeymoon in a hotel in a Devon eating wonderful food, so I am trying to start a tradition that for this honeymoon anniversary week we do special things. Last night I attempted my first tart!
Introducing my homemade short crust pastry fig and goats cheese tart…
(Needed stronger goats cheese, and a riper fig, and maybe a little more honey, but it wasn’t bad!)
Followed by vine ripened cherry tomatoes cooked in olive oil, balsamic vinegar, fresh basil and pepper, on grilled parmigiana toast with more fresh basil.
Sophie Douglas and The Arts School 