Name: Baked goat's cheese and rhubarb tarts recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 6
Ingredients: 320g ready-rolled puff pastry; 1 medium egg, beaten; 150g white breadcrumbs; 1tbsp freshly chopped thyme, plus a few sprigs for decoration; 250g rhubarb; 3 x 90-100g individual goat’s cheese with rind; Drizzle of balsamic glaze; Salad, to serve

By Sue McMahon

published 22 February 2014

Rhubarb works just as well with savoury flavours as it does sweet. These gorgeous little tarts balance sweet, salty and sour flavours perfectly, with the rhubarb cutting through the cheese for a fresh finish. Served up simply with salad, they make the perfect starter to impress your friends or light lunch at the weekend.

Ingredients

320g ready-rolled puff pastry
1 medium egg, beaten
150g white breadcrumbs
1tbsp freshly chopped thyme, plus a few sprigs for decoration
250g rhubarb
3 x 90-100g individual goat’s cheese with rind
Drizzle of balsamic glaze
Salad, to serve

You will also need:

Yorkshire-pudding tins, buttered

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Method

Set the oven to 200°C/392°F/Gas Mark 6. Unroll the pastry sheet and trim off the edges and cut into 6 squares, then lay them in the Yorkshire pudding tins and brush around the edges with some of the beaten egg.
Mix the breadcrumbs with the thyme, salt and pepper, mix in the remaining egg and divide between the pastry cases.
Cut the rhubarb into 4-5cm lengths and place on top of the rhubarb. Cut each cheese in half and place, rind-side down, on the cases. Place a few sprigs of thyme on top and drizzle over some balsamic glaze.
Bake for 20-25 minutes, or until the cheese is golden and the pastry has puffed up. Remove from the oven and serve immediately with salad.

Top Tip for making Baked goat's cheese and rhubarb tarts

We found raspberry balsamic glaze also works very well in this recipe in place of the plain balsamic glaze.

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Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.