Goat's cheese, cranberry and oatmeal tartlets

Goat's cheese, cranberry and oatmeal tartlets


3 people made this

About this recipe: Adding rolled oats to shortcrust pastry not only makes it more nutritious, it also gives it more texture. The little pastry cases have a delectable tart-sweet filling of cranberry sauce, goat's cheese and a yogurt custard. They make a fine lunch dish. Serve with a crisp mixed leaf salad.

Norma MacMillan

Serves: 6 

  • 1 quantity Oatmeal shortcrust pastry (see recipe on this site), chilled for at least 30 minutes
  • Filling
  • 3 large eggs
  • 120 ml (4 fl oz) plain low-fat yogurt
  • 300 ml (10 fl oz) semi-skimmed milk
  • 4 tbsp cranberry sauce
  • 3 tbsp snipped fresh chives
  • 85 g (3 oz) goat's cheese, crumbled
  • salt and pepper

Prep:1hr15min  ›  Cook:30min  ›  Ready in:1hr45min 

  1. Preheat the oven to 190°C (375°F, gas mark 5). Cut the pastry dough into 6 pieces. Roll out each piece thinly on a lightly floured surface and use to line 6 individual, loose-bottomed, non-stick tartlet tins 12.5 cm (5 in) in diameter and 2.5 cm (1 in) deep.
  2. Prick the tartlet cases and place on a baking sheet, then ‘bake blind’ for 12 minutes. Remove the paper and beans, and return to the oven to bake for a further 8–10 minutes or until light golden brown. Remove from the oven. Lower the temperature to 180°C (350°F, gas mark 4).
  3. Lightly beat the eggs in a small mixing bowl. Add the yogurt, milk, and salt and pepper to taste, and mix well together.
  4. Spread 2 tsp of the cranberry sauce in the bottom of each pastry case, then scatter over the chives and goat's cheese. Pour the egg mixture into the pastry cases, dividing it equally among them. Bake for 25–30 minutes or until the filling is slightly puffed up and golden brown. Serve warm.

Another idea

For ricotta and watercress tartlets, spread 1½ tsp red pesto sauce in the bottom of each baked pastry case. Divide 100 g (3½ oz) chopped watercress and 6 tbsp chopped sun-dried tomatoes packed in oil, well drained, among the cases. For the custard, beat the eggs with the milk and 115 g (4 oz) ricotta cheese. Pour into the pastry cases, then bake as in the main recipe.

Plus points

Whether a cheese is made from goat's milk, cow's milk or another milk, it provides protein, calcium and phosphorus as well as several B vitamins. * Cranberries are not only a rich source of vitamin C, they also contain a natural antibiotic which helps to control some urinary tract infections, mostly notably cystitis. * Rolled oats are made from the whole oat grain with only the husk removed before they are rolled flat. The nutritional value of the whole grain is therefore retained.

Each serving provides

A, B12, calcium * B1, B2, E, folate, niacin, copper, zinc

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