I spent yesterday morning at a Guy Demarle presentation at a friends house in France. During the course of a couple of hours the woman demonstrating the products baked bread, made the most amazing chocolate cake, beautiful little almond shells in which she served a really tasty raspberry sorbet and then some little Goats cheese and tomato tartlets.
I was really blown away by the tartlets, they were really quick and simple to make and tasted wonderful.
I didn’t have the actual recipe but thought I’d give it a try today and I was delighted with the results!
Tomato and goats cheese tartlet
GOATS CHEESE AND TOMATO TARTLETS (makes 12 tartlets)
INGREDIENTS
- 1 Whole Petit Billy Goats Cheese
- 60g Grated Emmental Cheese
- 2 Large Eggs
- Dried Herbs de Provance
- 1 Sheet of ready rolled puff pastry
- 36 Cherry tomatoes or 6 regular tomatoes (cut in half)
- salt & pepper to taste
METHOD
- Add the goats cheese, emmental and the eggs into a large bowl and whisk until well combined. Season with salt and pepper.
- Cut 12 discs of pastry large enough to fit your tartlet tray (I used 5cm diamater cutter). Prick the pastry to ensure it doesn’t rise.
- Divide the mixture equally between the the tart cases and then top with the cherry tomatoes (or 1/2 regular tomato).
- Bake the tartlets at 220°C for 20 mins, once cooked remove from oven and top each tart with a pinch of herbs de Provance.
- Serve with a mixed salad and some crusty bread.