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.
- Grease 8 x 10cm (4in) diameter, loose-bottomed, fluted tartlet tins.
- Chop the red pepper and aubergine into 1cm (½in) pieces, and mix with the onion.
- Put the vegetables into a roasting tray and drizzle with a little olive oil.
- Toss the vegetables to coat them, then put in the oven for about 30 minutes, turning occasionally so that they don’t catch.
- When they are soft, remove from the oven and put to one side to cool slightly.
- Turn the oven temperature up to 180ºC/350ºF/Gas 4
- 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.
- Press into the tar tlet tins and refrigerate for 20 minutes, before baking blind until the pastry is golden.
- Beat the two eggs together, and use a little to brush the bottom of the tar tlet cases to prevent them going soggy.
- 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.
- Scatter pieces of the roasted vegetables into each pastry case, and then pour over the egg mixture, being careful not to overfill the cases.
- 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.
- 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.