Delicious goats cheese and sundried tomato tarts

    50 min

    I made these tarts as we had similar ones as a starter at our wedding and everyone loved the combination of flavours. I have added onions in my recipe although they could be done without. Serve hot with rocket and a large glass of dry white wine. They can be reheated easily.

    21 people made this

    Makes: 4 Medium tarts

    • olive oil
    • 2 onions, finely sliced
    • 3 garlic cloves, diced
    • fresh or dried thyme
    • 3 tablespoons dry white wine
    • 2 puff pastry sheets
    • 200g sundried tomatoes
    • 200g goats cheese
    • handful basil leaves
    • salt and pepper to taste

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Heat a little oil in a pan and add the onions and garlic. Cook for 10 minutes till the onions soften. Then add the thyme and wine. Season and continue cooking a further 10 minutes.
    3. In the meantime cut 2 (15cm) circles out of each sheet of the pastry. I used a saucer to cut round. Place pastry on a baking tray lined with baking paper. Score a border approx 5mm around the edge. Poke the pastry a few times with a fork.
    4. Share the onion mixture out and spread thinly over the 4 pastry cases staying inside the border. Then add the goats cheese and sun dried tomatoes. Season and top with shredded basil leaves.
    5. Bake until puffed and golden, about 20 minutes.


    I use ready made pastry simply as it's the ideal size and thickness. I also use the leftover 'triangle' pastry by filling with jam and squeezing the edges to make a parcel. Brush with egg and sprinkle with demerara sugar. Lovely.

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    Yummy  -  20 Nov 2012