Goat’s cheese tarts
Here’s a variation on a theme. Once again, Jus Rol ready to bake puff pastry vol au vent comes to the rescue. I keep these little flat pastry disks in the freezer, and when ready to use pop them straight into the oven (220c) on a baking sheet (I first brush the edges with egg yolk).
When they start to puff up (about 5-7 minutes) take them out and fill with some marinated goats cheese pieces*, quartered cherry tomatoes, and a little salt and pepper. Now put them back in the oven till golden (another 7 minutes or so). To serve: garnish with little basil leaves.
* In a shallow dish I place slices of goat’s cheese, to which I sprinkle on a small handful of crushed dry roasted fennel and coriander seeds, some dried thyme and a drizzle of olive oil. Marinate between 30 minutes and 24hrs.
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