Mini Goat's Cheese Tarts

As I walk from the station to work every morning, I always make time to stop at the Gourmet Supermarket at Greenwod Plaza. They have rows of homemade pates, local jams, sauce and goats cheese.

Goat’s cheese is one of my favourite cheeses. Its soft and tangy, it also goes with just about anything. These Goat’s cheese tarts are simple and moreish.

Mini Goat’s Cheese Tarts

Makes 4 mini tarts

Ingredients

1 sheet of puff pastry

2 large free-range eggs
150ml thickened cream

¼ cup of goat’s cheese

1 teaspoon of dried oregano or parsley

salt & pepper to taste

Optional: caramelised onions and more goats cheese for topping

 

Method

1. Pre-heat the oven to 170°C (338°F).

2. Cut the puff pastry into 4 squares and line 4 mini tart pans with the pastry. Gently dart the pastry with a fork. Line with wax paper and weigh it down with some pie weights. Blind bake for 10 minutes or until they are slightly golden brown. Set aside while you make the filling.

3. In a medium bowl, beat the eggs with the cream, oregano or parsley. Crumble the goats cheese into the mixture and fold in. Season with salt and pepper.

4. Pour an even amount of the mixture into the 4 blind baked pastry shells.

5. Bake for 10 to 15 minutes or until a skewer comes out clean when you insert it through the middle of the tart.

6. Serve the tart topped with caramelised onions and more crumbled goats cheese.

Tips: Make sure to use free-range eggs. Fresh farm eggs work best. They are a lot tastier and the colour is more vibrant.