Wednesday 21 February 2018

Recipe of the day: Goat's cheese and tomato tartlets

Goats cheese and tomato tartlets.
Goats cheese and tomato tartlets.
Sharon and daughter Pearl

Sharon Hearne Smith

These little morsels of yumminess are easy to make.

I've used a mild and creamy goat's cheese here so any fussy little ones will enjoy them. Use grated cheddar cheese or cream cheese if preferred or for the more adventurous, try a creamy blue cheese. Cooked chopped bacon or flaked cooked salmon work wonderfully in this too. Top with baby asparagus tips instead of tomato if preferred.

Sharon and daughter Pearl

Makes 12


Sunflower oil

320g sheet of ready rolled puff pastry

A little plain flour for dusting

200g soft goat's cheese

3 tbsp cream

2 large egg yolks

12 ripe cherry tomatoes, stalk left on

Handful of fresh basil leaves, to garnish

Sea salt and freshly ground black pepper

Goats cheese and tomato tartlets.


Preheat the oven to 220°C (200°C fan/Gas Mark 7). Lightly grease a 12 hole fairy cake tin and set aside.

Lay the pastry out on a lightly floured surface. Using a 7.5cm (3in) plain sided round cutter, stamp out 12 rounds. Use each one to line the hole of the tin and set aside in the fridge for 15-20 minutes.

Whisk the goat's cheese, cream and egg yolks together in a jug fairly smooth and season. Divide the mixture evenly between the pastry cups. Sit a whole cherry tomato on top of each one, stalk side up. Bake for 12-15 minutes or until the tomato is beginning to wilt and the egg mixture has risen and set. Remove and once cool enough to handle, pop them out of the tray.

Scatter with basil leaves and enjoy warm or leave to cool completely before packaging up between layers of parchment paper to take on a picnic.

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