- 375-425g pack ready-rolled puff pastry or 500g pack ready-made pastry rolled 5mm thick
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 3 tbsp cranberry sauce or a good-quality chutney
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 is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.
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.
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.
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.
Preparing aheadTo 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.