Warm Goats Cheese Tartlet with Tomato & Sultana Chutney

Preheat a fan forced oven to 220C.

Grease 12 cup cake moulds, press the sour cream pastry disc into each of the moulds.

Place into the fridge and chill for 15 minutes, then remove and dock the base with a fork.

Line each of the pastry discs with baking paper and then weigh down with blind baking beads or weights.

Place into the preheated oven and bake for 10-12 minutes then remove the weights and baking paper and cook for a further 3 to 4 minutes, or until the base is cooked through. Remove from the oven.

Reduce the oven temperature down to 200c.

Divide the goats cheese between the 12 pastry shells and then place back into the oven and cook for 5 to 6 minutes until the goats cheese has warmed through and melted slightly.

Remove from the oven and place onto a serving platter. Top with a teaspoon of chutney, season with freshly cracked black pepper, drizzle with olive oil and sprinkle with chopped parsley.

Maggie Beer
Cooking Hampers

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