Name: Goat's cheese & cranberry tartlets
Total time: 1 h
Yield: Makes 20-24
Cuisine: British
Ingredients: 375-425g pack ready-rolled puff pastry or 500g pack ready-made pastry rolled 5mm thick; 1 egg beaten; 3 tbsp cranberry sauce or a good-quality chutney; 3 x 120g goat's cheese logs (such as Soignon Petit Sainte-Maure), at room temperature; 1 tbsp fresh thyme leaf; extra-virgin olive oil for drizzling; rocket leaves, to serve

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Goat's cheese & cranberry tartlets

Goat's cheese & cranberry tartlets

Jo Pratt

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Makes 20-24

Easy

Total time: 1 hr

Ready in 55-60 minutes

A star rating of 4 out of 5.11 ratingsRate

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These vegetarian tartlets make great finger food for a festive drinks party

Vegetarian

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Salmon & soured cream potato bites

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Ingredients

Nutrition

Units:

MetricUS

375-425g pack ready-rolled puff pastry

or 500g pack ready-made pastry rolled 5mm thick
1 egg

beaten
3 tbsp cranberry

sauce or a good-quality chutney
3 x 120g goat's cheese

logs (such as Soignon Petit Sainte-Maure), at room temperature
1 tbsp fresh thyme leaf
extra-virgin olive oil

for drizzling
rocket

leaves, to serve

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Nutrition: per serving

kcal132
fat10g
saturates4g
carbs8g
sugars0g
fibre0g
protein4g
salt0.37g

low

Method

step 1

Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.
step 2

Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.
step 3

Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.
step 4

Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.

RECIPE TIPS

PREPARING AHEAD

To the end of step 3 and keep covered in the fridge overnight. Half an hour before you serve, preheat oven to fan 200C/conventional 220C/gas 7 and continue from step 4.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4 out of 5.11 ratings

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