Step 1Line a large baking sheet with baking parchment. Unroll the pastry
and cut out a rough 30cm circle,
rolling the pastry a little thinner first, if
needed. Transfer to the baking sheet.
Step 2Spread the pesto over the pastry
circle, leaving a 5cm border. Halve the rhubarb stalks lengthways and slice
into 2-3cm pieces on the diagonal.
Arrange on top of the pesto, packing
it in fairly tightly as it will shrink on
cooking. Sprinkle over the goat’s
cheese and pine nuts. Fold the pastry
border in so that it just starts to cover
the fi lling. Chill for 30min to firm up.
Step 3Preheat oven to 180°C (160°C fan)
mark
Step 4Brush the folded pastry with
beaten egg and cook for 35min, or
until the pastry is golden. Leave to
cool on the sheet for 5min, before
transferring to a board. Season with
freshly ground black pepper and serve
in slices with a green salad, if you like.
GH TIP:
Fresh pesto will give the best flavour, but you can use jarred, if you prefer.
Per serving:
What to read next
Calories: 448
Protein: 11g
Total fat: 34g
Saturates: 12g
Carbs: 23g
Total sugars: 2g
Fibre: 3g
Rhubarb is having a moment right now and this is why
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
