Mini goat's cheese tartlets - recipe

Mini goat's cheese tartlets

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  1. 1

    Sift flour and salt into a large bowl and add the butter and stir with a metal spoon to coat the butter with flour.

    For this step you'll need:

    • 450g Plain white flour
    • 375g Butter (unsalted) cold, cut into 2cm cubes
    • Salt
  2. 2

    Mix the water and lemon juice together in a jug and pour into the flour/butter mixture.

    For this step you'll need:

    • 250ml Water cold
    • 1 tbsp Lemon juice
  3. 3

    Using a round ended knife cut across the mixture several times, turning the bowl until the dough comes together.

  4. 4

    Tip onto a lightly floured surface and shape into a thick slab about the same size as a house brick.

  5. 5

    Flour the surface well and roll the dough into a rectangle approximately 40 x 20cm. Fold 1/3 into the centre, then fold over the other 1/3. Roll out again to the same size as before then repeat the folding.

  6. 6

    Rotate the pastry by ¼ turn and repeat the folding and rolling. Repeat this 3 or 4 times making sure the surface in well floured.

  7. 7

    Wrap the pastry in cling film and place in the fridge for a few hours or overnight. You can freeze this pastry for 5-6 weeks.

  8. 8

    When you’re ready to use the pastry, remove from the fridge for about ½ hour. Then roll out into a large rectangle about 40x25cm and about the thickness of a £1 coin. Next cut this into 40 squares about 5cm square. Preheat the oven to 220°C (gas mark 7).

  9. 9

    Place a small chunk of goat’s cheese onto the pastry square then pinch up the 4 corners to a point, brush with egg then sprinkle with poppy seeds.

    For this step you'll need:

    • 400g Goats' cheese
    • 1 Egg(s) (free range) beaten
    • 2 tbsp Poppy seeds
  10. 10

    Place in the oven and bake for 20 minutes until golden brown.

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