Goats' cheese tartlets

11 September 2006
Goats' cheese tartlets


(serves one)

140g shortcrust pastry
2 asparagus spears
2 turned carrots
2 turned courgettes
4 mange-tout
2 black olives
1 spear baby corn
1 cherry tomato
40g sautéd spinach
60-80g log of goats' cheese

For the garnish 100g wild mushrooms
50ml beurre blanc sauce
25ml red pepper coulis
2tsp freshly chopped parsley
Chervil to garnish


Line a 10cm tartlet tin with shortcrust pastry and bake blind in a medium oven for 10 minutes.

Blanch asparagus carrots courgettes and baby corn until al dente. Transfer with olives and tomato to a pan and sauté with a little butter. Season.

Line tartlet case with spinach followed by vegetables. Position a generous slice of goats' cheese on top bake five minutes or until cheese begins to go golden.

Sauté mushrooms in a very hot pan drain on blotting paper.

Arrange mushrooms in centre of plate position tartlet on top. Drizzle beurre blanc over dish then lightly drizzle red pepper coulis around the edges.

Garnish with sprigs of chervil.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking