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Goat’s Cheese Tarts

From Cook Vegetarian May 2015 UK.

Source and licence

From Cook Vegetarian May 2015 UK, printed page 77, digitised by the Internet Archive: https://archive.org/details/Cook_Vegetarian_May_2015_UK

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. lOOg mixed rocket, spinach and watercress salad 175g raspberries Itbsp olive oil 15g butter 2 red onions, halved, thinly sliced 2 tsp caster sugar 150g blackberries 3 stems fresh thyme, leaves torn from stems, plus a little extra for garnish salt and freshly ground black pepper 375g packet ready-roUed chilled puff pastry beaten free-range egg, for glazing lOOg Somerset goat's cheese, sliced into four To finish 1 tbsp red wine vinegar 2 tbsp olive oil Yz tsp caster sugar Vz tsp Dijon mustard 1 Preheat the oven to 200C/400F/Gas 6.
  2. Heat the oil and butter in a pan, and fry the onion for five minutes.
  3. Add the sugar and fry for five minutes, f stirring more frequently until lightly browned.
  4. f i 2 Mix in the blackberries and thyme then season.
  5. » 3 Unroll the pastry then cut four heart shapes, transfer to a wetted baking sheet and prick the centre of each, leaving a border (about 2cm).
  6. 4 Brush the pastry with egg, then pile the onion and blackberry mix in the centre of each heart.
  7. Bake for 1 0 minutes.
  8. 5 Top each with a slice of goat's cheese, a few extra thyme leaves and some salt and pepper.
  9. Bake for 4-5 minutes more.
  10. 6 Meanwhile, fork the vinegar, oil, sugar and mustard together in a bowl to make a dressing.
  11. Add a little salt and pepper then the salad leaves and raspberries and gently toss together.
  12. 7 Arrange one heart per serving for a starter, two for a main course on to plates with a little salad.