Name: Goat’s cheese and sundried tomato tarts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 sheets frozen shortcrust pastry, thawed; 1/2 cup chopped semi-sundried tomatoes; 100 gram goat's cheese, crumbled; 2 tablespoon chopped chives; 300 millilitre carton cream; 3 eggs; 1 teaspoon dijon mustard

Goat’s cheese and sundried tomato tarts

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Makes 12 Item

Prep

20M

Cook

30M

Total

50M

Ingredients

3 sheets frozen shortcrust pastry, thawed

1/2 cup chopped semi-sundried tomatoes

100 gram goat’s cheese, crumbled

2 tablespoon chopped chives

300 millilitre carton cream

3 eggs

1 teaspoon dijon mustard

Method

1.Preheat oven to 180°C. Lightly grease a 12-hole (1/3-cup capacity) muffin pan.

2.Cut 12 X 10cm circles from pastry sheets. Ease each pastry round into muffin holes. Divide sundried tomatoes, cheese and chives evenly between pastry shells.

3.Whisk together cream, eggs and mustard. Season to taste. Fill pastry shells with cream mixture.

4.Bake for 25-30 minutes until set and golden. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

Use shallow patty pans, if preferred. Change the filling-try wilted spinach and feta, char-grilled vegetables and brie or caramelised onion and blue cheese.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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