and Goats' cheese tartlet
(Makes approx 8)
medium size onions - very thinly sliced
3 sticks celery - thinly sliced
250g goat cheese (1 packet)
1 pkt. frozen puff pastry - thawed
1 tsp. Thyme leaves - chopped
2tbsp Extra Virgin Olive Oil
2 tbsp shaved Parmesan
Salt and black pepper to taste
the butter in a large frying pan then add in the onions and celery
and fry until nice and soft and pale in colour. Set aside to cool.
Meanwhile heat the oven to 200°. Cut puff pastry in half and
roll out to about ½ inch thick and cut out four discs,
the size of the rim of teacup. Place the disc of puff pastry on
a baking tray lined with baking paper. Using a sharp knife score
a circle on the puff pasty discs about ½ inch inside the
edge, and cutting about half way through the puff pastry.
a spoonful of cooked onion and celery mixture and spread a layer
over the pastry disc keeping inside the inner circle. Placed the
sliced goat cheese on top. Sprinkle some shaved Parmesan cheese
and top with cherry tomato. Slightly lift up the edge of the pastry
discs to encase the mixture. Repeat with other half of puff pastry.
Bake in oven for about 20 to 25 minutes. Remove from oven and
drizzle with olive oil. Garnish with spring of thyme or chive.
I enjoyed these tartlets while dinning in Jim's County Kitchen
in Ireland and I asked for his recipe. Yummy! Also while dining
with Jo recently she made a less rustic version of this tartlet
and it was simple delicious.