Goat's Cheese Tarts recipe
information
Goat's cheese is available from delicatessens and large supermarkets.
ingredients
1/3 cup (50 g) 2 oz plain wholemeal flour
1/3 cup (50 g) 2 oz plain flour (All purpose)
salt, to taste
2 oz (50 g) polyunsaturated margarine
fresh coriander sprigs, to garnish
1/3 cup (50 g) 2 oz plain flour (All purpose)
salt, to taste
2 oz (50 g) polyunsaturated margarine
fresh coriander sprigs, to garnish
for the cheese filling
2 oz (50 g) soft goat's cheese, any coarse rind removed
1 egg, separated
scant 1/2 (us) cup (100 ml) semi-skimmed milk
salt and pepper, to taste
one of the following flavourings:
1 small red pepper, cored, seeded and finely chopped;
2 tbsp (30 ml) snipped fresh chives
8 green and 8 black olives, stoned (seeded) and chopped with 1 tbsp (15 ml) drained capers
1 egg, separated
scant 1/2 (us) cup (100 ml) semi-skimmed milk
salt and pepper, to taste
one of the following flavourings:
1 small red pepper, cored, seeded and finely chopped;
2 tbsp (30 ml) snipped fresh chives
8 green and 8 black olives, stoned (seeded) and chopped with 1 tbsp (15 ml) drained capers
method
1. Put flours and salt into a bowl. Rub in margarine until mixture resembles fine breadcrumbs. Add water to form a dough. Chill 30 minutes.
2. Divide the dough into 4. Roll out each piece to a round and use to line 4 individual Yorkshire pudding tins.
3. Prick with a fork, bake blind at 200°C (400°F) mark 6 for 5 minutes.
4. Lower oven temperature to 190°C (375°F) mark 5.
5. Meanwhile, cream the cheese with a fork. Beat in the egg yolk and gradually add milk.
6. Season and add one of the flavourings.
7. Whisk egg white until stiff. Fold into mixture.
8. Divide filling between pastry cases and bake for a further 25 minutes.
9. Garnish and serve warm.
2. Divide the dough into 4. Roll out each piece to a round and use to line 4 individual Yorkshire pudding tins.
3. Prick with a fork, bake blind at 200°C (400°F) mark 6 for 5 minutes.
4. Lower oven temperature to 190°C (375°F) mark 5.
5. Meanwhile, cream the cheese with a fork. Beat in the egg yolk and gradually add milk.
6. Season and add one of the flavourings.
7. Whisk egg white until stiff. Fold into mixture.
8. Divide filling between pastry cases and bake for a further 25 minutes.
9. Garnish and serve warm.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
