Step 1
Sift the flour and salt into a large mixing bowl and rub in the Trex with your fingertips until the mixture looks like fine crumbs. Add 3-4 tbsp chilled water and mix it in with a round-bladed knife until the pastry clings together. Form the dough into a ball, then wrap and chill for 10 minutes.

Step 2
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 3
Roll out the pastry on a lightly floured surface and use it to line six 10cm (4in) individual tartlet tins. Line each one with a piece of crumpled foil or greaseproof paper and baking beans and bake ‘blind’ (i.e. without a filling) for 15 minutes.

Step 4
For the filling, heat the Trex in a frying pan and fry the red onions for 3-4 minutes until soft. Add the sugar and cook for 1-2 minutes until starting to caramelise, then add the balsamic vinegar and tomatoes. Remove from the heat and season

Step 5
Take the tarts from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4. Share the filling between the tarts and top with the goat’s cheese. Return to the oven for 4-5 minutes to warm through. Serve, garnished with basil leaves.

Goat's Cheese Tartlets

Goat's Cheese Tartlets

Enjoy these tasty savoury tarts on a sunny summer's day

6

Serves: 6

20
MINS

Bake Time: 20 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

450g1lb Plain flour
½ tsp½ tsp Salt
200g7oz Trex

Filling

15g½oz Trex
22 Red onions, thinly sliced
½ tsp½ tsp Sugar
2 tsp2 tsp Balsamic vinegar
1212 Baby plum or cherry tomatoes, halved
200g7oz Goat's cheese, sliced
Salt and freshly ground black pepper
Basil leaves, to garnish

METHOD

Step 1
Sift the flour and salt into a large mixing bowl and rub in the Trex with your fingertips until the mixture looks like fine crumbs. Add 3-4 tbsp chilled water and mix it in with a round-bladed knife until the pastry clings together. Form the dough into a ball, then wrap and chill for 10 minutes.

Step 2
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 3
Roll out the pastry on a lightly floured surface and use it to line six 10cm (4in) individual tartlet tins. Line each one with a piece of crumpled foil or greaseproof paper and baking beans and bake ‘blind’ (i.e. without a filling) for 15 minutes.

Step 4
For the filling, heat the Trex in a frying pan and fry the red onions for 3-4 minutes until soft. Add the sugar and cook for 1-2 minutes until starting to caramelise, then add the balsamic vinegar and tomatoes. Remove from the heat and season

Step 5
Take the tarts from the oven and remove the foil or paper and baking beans. Reduce the oven temperature to 180°C/fan oven 160°C/Gas Mark 4. Share the filling between the tarts and top with the goat’s cheese. Return to the oven for 4-5 minutes to warm through. Serve, garnished with basil leaves.

BAKE MODE

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