Goats cheese and raspberry puff pastry slice

This beautiful dish could be made with either raspberries or blackberries and is perfect as a starter or a light main.

Serves 6

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Ingredients

400g puff pastry
2 punnets raspberries
300g goats cheese log
1 egg
Splash of milk

For the syrup
1 red chilli seeded and finely chopped
1 tbsp granulated sugar
Juice 1 lemon
2 tbsp olive oil
Salt and pepper

Method

Pre-heat the oven to 180C/160C fan/Gas mark 6.

Roll out the puff pastry to a rectangle 30cm by 20cm, place it on a greased baking sheet and place into the fridge. Using a hot, wet knife cut the goats cheese in half-length ways and then into at least 15 slices. Remove the pastry from the fridge, and prick with a fork. Beat the egg with a little milk and brush onto the edges of the pastry. Arrange the goat's cheese over the centre of the pastry, sprinkle over the berries and place in the fridge while you make the syrup.

Place the chillies in a pan with the sugar, lemon juice, olive oil, salt and pepper. Gently heat the mixture to just dissolve the sugar. Remove the pastry and goat's cheese from the fridge and brush the syrup over the berries and goat's cheese. Bake in the oven for 20 -30 minutes, then cool.

Serve with green salad and walnut and blackberry vinaigrette.

Credit

This recipe has been brought to you by Ed Baines on behalf of www.seasonalberries.co.uk.