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goats cheese tarts

Goats Cheese Tarts

Two ideas for simple capricorn goats cheese tarts. The quantities here will serve two for a generous lunch or four to six as starters
Course Lunch
Cuisine British
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 -6
Author Fiona Maclean

Ingredients

base

  • 250 g Puff Pastry (or 1/2 pack of Jus Roll all butter Puff Pastry)
  • 1 Small Egg
  • 1 tablespoon Creme Fraiche or Greek Yoghurt
  • 1 tablespoon Plain Flour

tomato tarts

  • 3 Tomatoes sliced
  • 1 Leek trimmed, cleaned and chopped
  • 1 tablespoon Olive Oil
  • 1 Capricorn Goats Cheese
  • 2 teaspoons Thyme leaves
  • 2 or 3 Basil leaves

pumpkin tarts

  • 1 teaspoon Pumpkin Jam I used pelagonia range
  • 2 heaped tablespoons Spinach steamed, drained and cooled
  • 1/2 teaspoon Nutmeg freshly grated
  • 1 Capricorn Goats Cheese
  • 1 tablespoon Pumpkin seeds

Instructions

  1. Pre heat the oven to 180c
  2. Gently soften the leeks and thyme leaves in olive oil over a low heat for 8-10 minutes
  3. Cut the pastry into four equal portions. Roll each one out thinly and put on a lightly greased baking tray. Chill in the fridge while you prepare toppings
  4. Slice both goats cheeses as thinly as possible
  5. Slice the tomatoes
  6. To make up the pumpkin tarts, spread two of the pastry bases with a thin coating of pumpkin jam, leaving a border of around 1cm around the edges
  7. Now add half the spinach to each tart, Season with black pepper and the nutmeg
  8. Top with sliced goats cheese and then scatter a few pumpkin seeds over each tart
    capricorn and pumpkin tart
  9. To make up the tomato tarts, brush the base of each tart with yoghurt or creme fraiche, then put half the leek mixture into the centre of the tarts, leaving a border of around 1cm
  10. Top with sliced tomatoes alternated with goats cheese
  11. Brush round the borders of the tarts with the beaten egg mixture and roll up to make an edging for each tart. Brush over the top of the edgings
  12. Place in the pre-heated oven for around 15 minutes, till the pastry is golden brown and the cheese topping is melting
  13. Shred the basil leaves over the tomato tarts and, if you like, pour just a little extra extra virgin olive oil over.