Goat’s cheese melts wonderfully and is the perfect topping to this vegetarian tarts. Great as a starter or as a light main with a big leafy salad.
- 1tsp dried thyme
- 375g packet of ready-rolled puff pastry
- 1 red onion, finely sliced
- 100g cherry tomatoes, sliced in half
- 200g soft rinded goat's cheese, divided into bite-sized pieces
- Knob of butter
- 1 egg
Preheat the oven to 180°:C (gas mark 4). Take the puff pastry and using a 12cm round cutter, make 4 round circles to form the base of each tart. Prick each base with a fork and place onto a Pyrex non-stick oven tray.
Place a knob of butter in a frying pan over a medium heat, add the sliced onion and sauté until softened, for approximately 5 mins. Leave to cool.
Assemble the tarts: leaving a slight edge (approx 1cm), evenly spoon the sautéed onion, cherry tomatoes and pieces of goat’s cheese onto each base, sprinkle with dried thyme and season.
Finally, glaze the tarts by brushing egg yolk around the rim. Place in the oven and cook for 15 mins or until golden brown.