Goat’s Cheese Tarts

Goat's Cheese Tarts

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Goat's cheese is available from delicatessens and large supermarkets.
Servings: 4
Calories: 288


  • 2 oz plain wholemeal flour
  • 2 oz plain flour All purpose
  • salt to taste
  • 2 oz polyunsaturated margarine
  • fresh coriander sprigs to garnish

for the cheese filling

  • 2 oz soft goat's cheese any coarse rind removed
  • 1 egg separated
  • scant 1/2 us cup semi-skimmed milk
  • salt and pepper to taste
  • one of the following flavourings:
  • 1 small red pepper cored, seeded and finely chopped;
  • 2 tbsp snipped fresh chives
  • 8 green and 8 black olives stoned (seeded) and chopped with 1 tbsp drained capers


  • Put flours and salt into a bowl. Rub in margarine until mixture resembles fine breadcrumbs. Add water to form a dough. Chill 30 minutes.
  • Divide the dough into 4. Roll out each piece to a round and use to line 4 individual Yorkshire pudding tins.
  • Prick with a fork, bake blind at 200°C (400°F) mark 6 for 5 minutes.
  • Lower oven temperature to 190°C (375°F) mark 5.
  • Meanwhile, cream the cheese with a fork. Beat in the egg yolk and gradually add milk.
  • Season and add one of the flavourings.
  • Whisk egg white until stiff. Fold into mixture.
  • Divide filling between pastry cases and bake for a further 25 minutes.
  • Garnish and serve warm.
Calories: 288 kcal
Carbohydrates: 24 g
Protein: 8 g
Fat: 18g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 47 mg
Sodium: 452 mg
Potassium: 165 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 1774 IU
Vitamin C: 39 mg
Calcium: 49 mg
Iron: 2 mg
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