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Cherry and Goat Cheese Tartlets

Recipe by Vikki Leng

These tartlets are a gorgeous canape to serve up in Summer. Makes 12.

  • 1 sheet readymade short crust pastry (see Tips)
  • Filling:
  • 90g goat’s cheese (see Tips)
  • 2-3 tsp Greek yoghurt
  • 1 tsp finely chopped basil, mint or chives
  • Salt flakes to taste and freshly ground pepper
  • Topping:
  • 12 pitted cherries (see Tip)
  • 3 tsp sweet chilli sauce
  • 3 tsp balsamic glaze (see Tip)
  • 3 tsp olive oil
  • 1 garlic clove, crushed
  • Salt flakes to taste and freshly ground pepper
  • Baby basil or mint leaves
  1. Preheat oven to 190°C. Using a 5.5 to 6cm scone cutter or wine glass, cut 12 rounds of pastry. Carefully fit pastry rounds into a mini muffin pan. Using a fork, prick pastry to prevent from rising. Place in preheated oven and bake 10 minutes. Remove from oven and set aside to cool.
  2. Combine goat’s cheese with yoghurt, herbs, salt and pepper and set aside.
  3. If large, cut cherries in half and place in small mixing bowl. Add sweet chilli sauce, balsamic glaze, olive oil and garlic. Season with salt and pepper.
  4. Spoon goats cheese mixture into tart cases.
  5. Place 2 cherry halves or 1 whole pitted cherry on top. Spoon a little juice over and top with herb leaves.

You can make your own pastry, use readymade pastry sheets or use pre baked mini tart or mini vol au vent cases (3-4cm in diameter).
You could replace the goat’s cheese with your favourite blue cheese or a smooth and creamy feta cheese.

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