• 375-425g pack ready-rolled puff pastry or 500g pack ready-made pastry rolled 5mm thick
  • 1 egg, beaten
  • 3 tbsp cranberry sauce or a good-quality chutney
  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


To the end of step 3 and keep covered in the fridge overnight. Half an hour before you serve, preheat oven to fan 200C/conventional 220C/gas 7 and continue from step 4.

Goes well with


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