The BBC Good Food logo
Black olive & goat's cheese tartlets

Black olive & goat's cheese tartlets

By
Rating: 4 out of 5.4 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 20

Stylish veggie bite-sized treats for a posh party

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal117
fat8g
saturates4g
carbs7g
sugars0g
fibre0g
protein4g
low insalt0.42g
Advertisement

Ingredients

Method

  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Unwrap the puff pastry and, using a 5cm cutter, cut out 20 rounds (you may need to re-roll the pastry trimmings to get 20 circles). Now use a slightly smaller cutter to make a light dent in the pastry, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up.

  • STEP 2

    Place the pastry discs on a baking sheet and brush all over with the egg. Crumble the goat’s cheese in the centre of each tartlet and scatter over the olives. Can be made up to this point up to 2 days ahead and kept in the fridge. Cook for 15-18 mins until the pastry is puffed and golden brown. Sprinkle with parsley before serving.

Goes well with

Recipe from Good Food magazine, January 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.4 ratings

Sponsored content