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Goat’s cheese, apple and honey tarts
Serves 10 Desserts and puddings
Ingredients
- 75g unsalted butter
- 1 onion, thinly sliced
- 1⁄2 rosemary sprig, leaves removed and finely chopped
- 2 x 320g packets ready-made puff-pastry
- plain flour, for dusting
- 1 egg, beaten
For the cheese topping
- 200g goat’s cheese
- 1tbsp lemon juice
- 4 crisp eating apples, such as Braeburn, peeled, cored and sliced
- pinch ground allspice
- 4tbsp clear honey
- micro purple basil
You will need
- round 10cm cookie cutter
- round 9cm cookie cutter
Method
Preheat oven to 200C/180C Fan/ Gas 6 and line a large baking sheet with baking parchment.
Heat a saucepan over a medium heat and melt half the butter. Add the onion and rosemary and fry until the onion begins to brown. Set aside.
Roll out the pastry on a lightly floured surface to around 5mm thick. Using a round 10cm cookie cutter, cut out 20 rounds. Place 10 on the prepared baking sheet and prick all over with a fork.
Make pastry rings by cutting smaller rounds into the remaining 10 pieces of pastry using a 9cm cookie cutter. Then, take out the centre sections and save for another recipe. Brush the whole rounds on the baking sheet with the beaten egg, then place a pastry ring on each one. Pop in the freezer for 15 minutes to cool.
To make the cheese topping, put the goat’s cheese, lemon juice and some salt and pepper into a bowl and blend with a fork. Avoid overmixing as you want the cheese to still be crumbly.
Spoon around 1tbsp of the cheese mix onto each piece of pastry, then top with the sliced apple, overlapping slightly.
Melt the remaining butter and brush it over the tarts. Sprinkle over the allspice.
Bake in the oven for 25-30 minutes until golden brown. When the tarts are out of the oven, drizzle with the honey and micro purple basil while still warm.
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