Goats' Cheese Tarts Recipe
Ingredients
| 350 g/12 oz frozen puff pastry, thawed | ||
| 3 soft, barrel-shaped goats' cheeses, or 2 goats'-cheese logs | ||
| Egg | 1 , beaten | |
| Few sprigs of thyme or rosemary | ||
Directions
Preheat the oven to 220°C/425°F/Gas Mark 7.
Cut the pastry into 6 equal pieces.
Place them on a floured board and roll each into a 13cm/5in square.
Cut the cheeses in half, or into 5cm/2in pieces if you are using a log.
Place each piece of cheese on a square of pastry.
Brush the edges of the pastry with egg.
Draw the sides of the pastry up to form a pyramid.
Press the pastry edges together half-way up the sides, leaving the centre open.
Add a small sprig of herb to each of them.
Slide on to a baking sheet and bake for 15 minutes or until the pastry is golden and puffed up and the cheese has softened.
Eat while the cheese is still warm.
Cut the pastry into 6 equal pieces.
Place them on a floured board and roll each into a 13cm/5in square.
Cut the cheeses in half, or into 5cm/2in pieces if you are using a log.
Place each piece of cheese on a square of pastry.
Brush the edges of the pastry with egg.
Draw the sides of the pastry up to form a pyramid.
Press the pastry edges together half-way up the sides, leaving the centre open.
Add a small sprig of herb to each of them.
Slide on to a baking sheet and bake for 15 minutes or until the pastry is golden and puffed up and the cheese has softened.
Eat while the cheese is still warm.
Chef
