California Prune & Goats Cheese Tarts

Makes: 4Prep Time: 15 minutesCook Time: 30 minutes

INGREDIENTS

  •  
  • 200g semi-soft vegetarian goats cheese, crumbled
  • 500g ready made short crust pastry
  • 75g walnuts
  • 125g California Prunes, roughly chopped
  • 150ml double cream
  • 2 eggs
  • 3tsps thyme leaves, roughly chopped
  • 6 thyme stalks for garnish
  • sea salt and freshly ground black pepper

DIRECTIONS

  1. Preheat the oven to 200ºC.
  2. Divide the pastry into 6 portions then roll out each one and use to line 6 x 10cm round loose bottom flan tins.
  3. Trim, then line with parchment paper and baking beans and bake in the oven for about 15 minutes until the pastry edges are pale golden.
  4. Remove the beans and paper and put the tart cases to one side.
  5. Mix together the walnuts, California Prunes, thyme leaves and goat’s cheese and season well with sea salt and freshly ground black pepper.
  6. Divide the mixture between the tart cases. Lightly whisk the cream and eggs together then pour carefully over the tarts.
  7. Add a pinch of freshly ground black pepper to each one and put in the oven to bake for about 15 minutes or until golden and set.
  8. Remove and leave for 5 minutes before serving.
  9. Serve topped with a thyme leaf, a lightly dressed salad and a generous spoonful of tangy chutney.

AUTHOR

Rosemary Shrager

Rosemary Shrager

A 'Queen of Prunes', Rosemary is a television chef with haute cuisine experience. Having hosted her own TV series 'Rosemary Shrager’s School for Cooks' and made regular appearances on Alan Titchmarsh's Show, Rosemary is also a celebrated cookery writer and runs the Rosemary Shrager Cookery School