Goat’s cheese and tomato tarts recipe

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  • Nut-free
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 15 min
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  • Goat’s cheese melts wonderfully and is the perfect topping to this vegetarian tarts. Great as a starter or as a light main with a big leafy salad.


    • 1tsp dried thyme
    • 375g packet of ready-rolled puff pastry
    • 1 red onion, finely sliced
    • 100g cherry tomatoes, sliced in half
    • 200g soft rinded goat's cheese, divided into bite-sized pieces
    • Knob of butter
    • 1 egg


    • Preheat the oven to 180°:C (gas mark 4). Take the puff pastry and using a 12cm round cutter, make 4 round circles to form the base of each tart. Prick each base with a fork and place onto a Pyrex non-stick oven tray.

    • Place a knob of butter in a frying pan over a medium heat, add the sliced onion and sauté until softened, for approximately 5 mins. Leave to cool.

    • Assemble the tarts: leaving a slight edge (approx 1cm), evenly spoon the sautéed onion, cherry tomatoes and pieces of goat’s cheese onto each base, sprinkle with dried thyme and season.

    • Finally, glaze the tarts by brushing egg yolk around the rim. Place in the oven and cook for 15 mins or until golden brown.

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