Sunday, 11 March 2012

Recipe - Goats Cheese & Tomato Tarlet

So last night I prepared a fantastic three course meal for my father-in-law's birthday dinner. We started with a delicious, light goats cheese tartlet, followed by fillet steak with dauphinoise potatoes, before finishing with rich chocolate puddings. The recipe below will make two servings. There is a little bit of preparation prior to cooking, but it's worth the wait.
  • 1 sheet puff pastry
  • 160g goats cheese
  • 4 baby plum tomatoes
  • 1 clove garlic, sliced thinly

  1. Slice the goats cheese and place in a bowl. Drizzle over some olive oil and the sliced garlic. Give a good stir, cover with cling film and marinate for at least one hour.
  2. Half the tomatoes and squeeze out the seeds. Place in a bowl, drizzle with a little olive oil and soon with salt and pepper. Again, cover with cling film and set aside for one hour.
  3. Once the hour has passed, roll out the puff pastry to about the width of a £1 coin. Cut out two pieces and line two 10cm pastry tins. Prick the pastry with a fork, then split the marinated cheese and tomatoes between the two tarts.
  4. Place in the middle of a preheated oven at 180C. Cook for 14-16 minutes or until the pastry is golden in colour.

This makes a great starter but can also be served as a light summer lunch. Just be careful when you serve this up as the cheese will be very hot!

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