Rhubarb works just as well with savoury flavours as it does sweet. These gorgeous little tarts balance sweet, salty and sour flavours perfectly, with the rhubarb cutting through the cheese for a fresh finish. Served up simply with salad, they make the perfect starter to impress your friends or light lunch at the weekend.
- 320g ready-rolled puff pastry
- 1 medium egg, beaten
- 150g white breadcrumbs
- 1tbsp freshly chopped thyme, plus a few sprigs for decoration
- 250g rhubarb
- 3 x 90-100g individual goat’s cheese with rind
- Drizzle of balsamic glaze
- Salad, to serve
- You will also need:
- Yorkshire-pudding tins, buttered
Set the oven to 200°C/392°F/Gas Mark 6. Unroll the pastry sheet and trim off the edges and cut into 6 squares, then lay them in the Yorkshire pudding tins and brush around the edges with some of the beaten egg.
Mix the breadcrumbs with the thyme, salt and pepper, mix in the remaining egg and divide between the pastry cases.
Cut the rhubarb into 4-5cm lengths and place on top of the rhubarb. Cut each cheese in half and place, rind-side down, on the cases. Place a few sprigs of thyme on top and drizzle over some balsamic glaze.
Bake for 20-25 minutes, or until the cheese is golden and the pastry has puffed up. Remove from the oven and serve immediately with salad.
Top tip for making Baked goat’s cheese and rhubarb tarts
We found raspberry balsamic glaze also works very well in this recipe in place of the plain balsamic glaze.