Hello there! Today, I bring you another super delicious and easy baking recipe that looks really impressive at picnics and can be eaten hot or cold. This post really should have gone up in the Summer, but I guess they are so good, they can be eaten all year round!
Goat's cheese is so rich and creamy, so it's a surprise that it's not more popular. I think many people are scared of moving away from cow-based dairy produce, because that is what they have aways had. However, goat's cheese is so delicious and really is worth a try in a salad or a mini pie, like this...
Flour, butter, salt and water to make the pastry or shop-bought shortcrust pastry, if you want to save time
Spinach (I used frozen, as it's more value for money, but fresh spinach is fine too)
Single or soured cream
3 large eggs
1 tspn salt and white pepper
- Add the eggs, single cream, chives, salt pepper, spinach, cheese and chilli flakes into a bowl and beat until all is combined and the cheese is broken down into small lumps
- Roll out the pastry and cut out circles that are larger than your muffin tray/pie dish (pastry shrinks when cooked).
- Grease the baking tin well with oil!
- Concertina the pastry over itself to make it fit neatly and also for that rustic mini-pie look
- Pour in the egg mixture almost to the top of the pastry cases
- Brush the pastry edges with a bit of milk for a nice golden shine
- *optional* sprinkle a bit of mature cheddar or parmesan on the top before baking
- Bake for 20 minutes at 180 degrees Celcius
- Don't worry if the egg puffs up, it will return to a flat state during cooling
- Once golden brown and firm, take out and allow to cool for at least 10 minutes
These tartlets may be small, but they are packed with a tonne of flavour and trust me, people will think you bought them from a shop!
What do you think? Let me know if you give these a go!