Goat's cheese & cranberry tartlets

Goat's cheese & cranberry tartlets

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(9 ratings)

Ready in 55-60 minutes

Easy

Makes 20-24
These vegetarian tartlets make great finger food for a festive drinks party

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal132
  • fat10g
  • saturates4g
  • carbs8g
  • sugars0g
  • fibre0g
  • protein4g
  • salt0.37g
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Ingredients

  • 375-425g pack ready-rolled puff pastry or 500g pack ready-made pastry rolled 5mm thick
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 tbsp cranberry sauce or a good-quality chutney
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 3 x 120g goat's cheese logs (such as Soignon Petit Sainte-Maure), at room temperature
  • 1 tbsp fresh thyme leaf
  • extra-virgin olive oil, for drizzling
  • rocket leaves, to serve
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.

  2. Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.

  3. Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.

  4. Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.

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Comments, questions and tips

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Charlie Gooby's picture
Charlie Gooby
29th Nov, 2013
Using this recipe for a cooking competition in school gonna win this and I also add salmon. =D
bonney-blythe
24th Feb, 2013
2.05
That should have been 5 stars - don't know what happened there!
bonney-blythe
24th Feb, 2013
2.05
I have found an even easier and cost effective way to make these. I used vol au vent cases. Allow them to defrost slightly then remove the top layer (I made these into cheesy puffs for even more nibbles). Then just follow the recipe. They come out slightly smaller so you may need to use different cheese - I used a rindless goats cheese log which worked very well
isabellep
18th Dec, 2011
5.05
Easy, quick and absolutely delicious!
mhairistella
23rd Nov, 2011
5.05
Made these last year, for 2 christmas parties, they went down a storm and people are requesting them again this year. I dont usually cook and they are easy to prepare, plus they look & taste impressive. i didnt use rocket and they were fine without.
ncother
18th Nov, 2010
4.05
Made these scrumy tarts for a Halloween party. Went down very well and will definitely be making them again during the more traditional festive season. I'll probably make them slightly smaller to give a more canape-like appeal but the goat's cheese and cranberry works extremely well together.
marandha2774
14th Jan, 2009
Trying to reduce preparation time I used ready made pastry tart shells but had bought sweet ones by mistake! I added a layer of onion marmalade at the bottom of the shells & all at the family Xmas party thougth they were marvellous. Noone noticed the wrong pastry - infcat tought it added to the mix of flavours when they were told of my error.
amybelle
1st Jan, 2009
5.05
I made these on Christmas Even and then left some uncooked for nibbles on Christmas Day before lunch. They were extremely easy to make and tasted wonderful-they disappeared off the plate before they'd cooled down properly and even my father who is normally a bit difficult to please told me I can make them again!
jeanh-b
23rd Sep, 2008
Try this just using a full sheet of ready made puff then cut in squares its a lot easier and same result without a lid.great for a buffet.
renomate
18th Dec, 2007
Great mix of flavours, will cook again for main course with large salad.

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