Tuesday, 9 April 2013

Goats Cheese Tartlets

After a late celebratory birthday dinner with family this evening, followed by a 5km walk, I'm really enjoying lying on the couch watching mindless television. The week seems to be flying along and I have a wedding to look forward to at the weekend which will be a nice excuse to get dressed up and be social. Tonight's post is one of my ultimate comfort foods. When ever I eat out and see goats cheese on a menu, I'm immediately sold. I absolutely adore the taste of goats cheese and it marries so well other flavours from balsamic to onion marmalade. These tartlets comprise of a delicious cheese pastry case, filled with onion marmalade and topped with a generous slice of goats cheese. I usually serve my tartlets on a bed of spinach and rocket tossed in a balsamic glaze.....heavenly!

Goats Cheese Tartlet
with Onion Marmalade

For the pastry
175g plain flour
80g butter
20g grated cheddar
2 tbsp cold water

For the filling
100g spinach
2 tbsp balsamic
2 tbsp of virgin olive oil
160g goats cheese log (sliced)
1 portion of Onion Marmalade

For the pastry
1. Rub the butter into the flour using fingertips until the mixture resembles breadcrumbs. Work 
    quickly to try and keep everything cold. Next add the grated cheddar.
2. Add a little water, and using a knife, bring the mixture together until it forms a dough.
3. Place the dough in cling film and put in the fridge for 20 minutes before rolling out.
4. Roll out the pastry and place into 10 miniature tartlet tins (4 inches) as pictured, trimming the 
    edges of any excess pastry. Prick the pastry all over with a fork. Fill the pastry cases with baking 
    beans and bake in the oven at 180C for 15 minutes (this is called baking the pastry blind). 
5. Remove from the oven, remove the baking beans and return the tartlet shells to the oven for a 
    further 15 minutes or until the tartlets are crisp and golden in colour. 

The Assembly
Allow the pastry shells to cool slightly before filling with the onion marmalade and topping with the goats cheese. Return the tartlets to the oven for a further 10 minutes or until the goats cheese has melted slightly.

E-D's Notes
These tasty tartlets are perfect as a starter or as a filling and tasty lunch.

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