Recipe

Goat's cheese and sundried tomato tarts

Oct 27, 2013 1:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Makes 12 Item
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Ingredients

Goat's cheese and sundried tomato tarts
  • 3 sheets frozen shortcrust pastry, thawed
  • 1/2 cup chopped semi-sundried tomatoes
  • 100 gram goat's cheese, crumbled
  • 2 tablespoon chopped chives
  • 300 millilitre carton cream
  • 3 eggs
  • 1 teaspoon dijon mustard

Method

Goat's cheese and sundried tomato tarts
  • 1
    Preheat oven to 180°C. Lightly grease a 12-hole (1/3-cup capacity) muffin pan.
  • 2
    Cut 12 X 10cm circles from pastry sheets. Ease each pastry round into muffin holes. Divide sundried tomatoes, cheese and chives evenly between pastry shells.
  • 3
    Whisk together cream, eggs and mustard. Season to taste. Fill pastry shells with cream mixture.
  • 4
    Bake for 25-30 minutes until set and golden. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

Notes

Use shallow patty pans, if preferred. Change the filling-try wilted spinach and feta, char-grilled vegetables and brie or caramelised onion and blue cheese.

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