Roasted Vegetable and Goat’s Cheese Tartlets

These tasty goat’s cheese and roasted vegetable tartlets are a true delight and work perfectly as a starter or light bite…

from Archers’ Country Kitchen by Angela Piper writing as Jennifer Aldridge


You Will Need:

  • 1 red pepper, deseeded
  • half an aubergine
  • 1 red onion, peeled and diced
  • olive oil
  • packet of shortcrust pastry
  • butter, for greasing
  • 2 eggs
  • 1 egg yolk
  • 150ml (5fl oz) milk
  • 150ml (5fl oz) double cream
  • 150g (5oz) goat’s cheese log (rind on)
  • salt and pepper

Preheat the oven to 150ºC/300ºF/ Gas 2.

  1. Grease 8 x 10cm (4in) diameter, loose-bottomed, fluted tartlet tins.
  2. Chop the red pepper and aubergine into 1cm (½in) pieces, and mix with the onion.
  3. Put the vegetables into a roasting tray and drizzle with a little olive oil.
  4. Toss the vegetables to coat them, then put in the oven for about 30 minutes, turning occasionally so that they don’t catch.
  5. When they are soft, remove from the oven and put to one side to cool slightly.
  6. Turn the oven temperature up to 180ºC/350ºF/Gas 4
  7. While the vegetables are cooking, roll out the pastry on a floured surface to 5mm thickness. Using a pastry cutter
    that is slightly larger than the tartlet tins, cut out the rounds of pastry.
  8. Press into the tar tlet tins and refrigerate for 20 minutes, before baking blind until the pastry is golden.
  9. Beat the two eggs together, and use a little to brush the bottom of the tar tlet cases to prevent them going soggy.
  10. Add the egg yolk, milk and cream to the remaining beaten eggs, mix thoroughly, and then pass through a sieve into a jug.  Season well.
  11. Scatter pieces of the roasted vegetables into each pastry case, and then pour over the egg mixture, being careful not to overfill the cases.
  12. Cut the goat’s cheese into 5mm slices and lay a slice on the top of each of the tartlets. Bake in the middle of the oven for 15–20 minutes, until just set and the egg filling is golden.
  13. Remove from the oven and leave to cool in the tins for 5 minutes, before carefully turning out onto a wire rack to cool completely.



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