Assembling these tarts upside down saves on prep time and guarantees crisp pastry. Swap the thyme for finely chopped rosemary, if you prefer.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
322
Ingredients
4
thyme sprigs, leaves picked, plus extra to garnish
150g
goat's cheese log with rind, we used Chavroux
175g
seedless red grapes, halved
1/2Tbsp.
balsamic vinegar
Plain flour, to dust
500g
block puff pastry
Directions
Step 1Line a large baking sheet with baking parchment. Draw 8 rectangles, each 8 x 12cm, on the parchment, spacingapart. Flip so the ink is underneath.
Step 2Scatter the thyme leaves inside the rectangle templates, leaving a rough 5mm border around the sides. Using a small, serrated knife, slice the goat’s cheese log into 16 rounds. Lay 2 rounds inside each rectangle.
Step 3 In a small bowl, toss the grapes with the balsamic vinegar and plenty of seasoning and arrange over and around the cheese. Spoon over any remaining liquid in bowl.
Step 4 Lightly dust a work surface with flour. Roll out pastry to a 24 x 36cm rectangle. Slice into 8 rectangles, each 8 x 12cm. Lay pastry rectangles on top of the filling stacks. Press edges on to the parchment with a fork to seal. Chill for 30min (up to 24hr) to firm up.
Step 5 Preheat oven to 190°C (170°C fan) mark 5. Cook tarts for 25-30min, or until pastry is lightly golden and crisp. Leave to cool on the sheet for 5min before gently flipping so pastries are filling-side up. Garnish with thyme and serve with a green salad, if you like.
GET AHEAD Prepare to end of step 4 up to a day ahead. Loosely cover and chill. Complete recipe to serve.
PER SERVING:
Calories: 322
Protein: 8g
Fat: 21g
Saturates: 11g
Carbs: 24g
Sugars: 5g
Fibre: 2g
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