2 sheets ready-rolled savoury pastry (23cm x 23cm)
125 grams soft goat’s or feta cheese
100 grams cottage cheese
1 egg yolk
finely grated zest 1 lemon
2 cloves garlic, crushed
½ teaspoon grated nutmeg
sea salt and freshly ground pepper
1 teaspoon ground paprika
small sprigs thyme, optional
shallow patty tins, lightly greased
Preheat the oven to 180°C.
Roll each sheet of pastry out on a lightly floured bench until the pastry is very thin. This means you don’t have to blind bake the pastry cases before filling. Cut out circles of pastry and line the tins, pressing it in firmly. Chill for 15 minutes. You should get 8 from each sheet depending on the size of your tins.
Filling: Stir the goat’s cheese until smooth and creamy then mix in the cottage cheese until well combined. Add all the remaining ingredients except the paprika and thyme, season well and beat together.
Spoon the filling into the tart cases so they are ¾ full then sprinkle with a pinch of paprika and a small sprig of thyme if using.
Bake for 20-25 minutes until the filling is puffed and the pastry is cooked and golden. Leave until just warm then remove from the tins. The tarts will deflate on cooling. Place on a serving platter and add the toppings of choice. Serve warm. Makes about 16.
- sliced fresh mozzarella, basil pesto and a small basil leaf
- chunky mixed olive relish and flat-leaf parsley
- curl of prosciutto or serrano ham and rocket
- smoked salmon and watercress
Cook’s Tip: I used tins with holes 6cm across the top and 4cm across the base, or you can use ½ cup capacity muffin tins and only line them half way up the sides so they aren’t too deep.