Saturday, January 05, 2008

Goat cheese and black olive tartlets

375g pack ready-rolled puff pastry
1 egg lightly beaten
2 X 200g packs crumbly goat’s cheese
Handful pitted black olive, sliced
Chopped parsley, to serve

Preheat to 200c
Unwrap the puff pastry, and using a 5cm cutter, cut out 20 rounds (you may need to re-roll to get the 20). 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 center of the pastry; this will stop it from rising while letting the outer ring puff up.
Place the pastry discs on a baking sheet, and brush all over with egg. Crumble the goat’s cheese in the center of each tartlet and scatter over the olives. Can be made up to this point up to two days ahead and kept in the fridge. Cook for 15-18 min until the pastry is puffed and golden brown. Sprinkle with parsley before serving.

These came from This was from Good Food Magazine.

They are so easy. They take almost no time to prepare, it can all be done in advance, and they look and taste really impressive.

These are big winners, we all loved them, my youngest went totally crazy for them. I will make these over and over and over again, using the original combination, as well as trying other things. The might be nice with sun dried tomatoes, or with roasted red peppers, or capers in place of the olives for variety. You could really use anything you wanted, but the goat’s cheese and olive combination is definitely a star.

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