Mini goat's cheese tartlets - recipe
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Prepare
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Serves
40 -
Cook
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Skill
Medium
Ingredients
- 450 g Plain white flour
- Salt
- 375 g Butter (unsalted) cold, cut into 2cm cubes
- 250 ml Water cold
- 1 tbsp Lemon juice
- 400 g Goats' cheese
- 1 Egg(s) (free range) beaten
- 2 tbsp Poppy seeds
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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
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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
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3
Using a round ended knife cut across the mixture several times, turning the bowl until the dough comes together.
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4
Tip onto a lightly floured surface and shape into a thick slab about the same size as a house brick.
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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.
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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.
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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.
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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).
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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
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10
Place in the oven and bake for 20 minutes until golden brown.