Serve these superbly easy and rustic tartlets with a leafy salad for a light vegetarian meal. For extra crunch, scatter some chopped pecans or almond slivers on top of the goat’s cheese before baking.
Makes about 10 tartlets
- 375g ready-rolled all-butter puff pastry
- 1 medium egg, lightly beaten
- 125g rindless soft goat’s cheese
- 2 tbsp The Spice Tailor Green Papaya Chutni, plus extra to serve
- sea salt and freshly ground black pepper
- 100g cocktail beetroot, cut into small wedges
- 120g rind-on goat’s cheese, sliced
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- Unroll the puff pastry onto a lightly floured surface.
- Use a flour-dusted 9cm pastry cutter to stamp out neat discs.
- Place the pastry discs on two large baking sheets, preferably lined with a silicone mat.
- Brush a little beaten egg over each pastry disc to glaze, then put the baking sheets into the refrigerator for at least 20 minutes to allow the pastry to firm up.
- Preheat the oven to 180°C/Gas 4.
- Put the soft goat’s cheese and papaya chutni in a bowl with a little salt and pepper to taste and beat until well combined.
- Remove the baking trays from the fridge. Neatly spread a teaspoonful of the goat’s cheese mixture in the middle of each pastry disc, leaving a small border around the pastry.
- Arrange a few beetroot wedges on each tart, then top with a slice of firm goat’s cheese.
- Mix the nigella seeds, cumin seeds and mustard seeds together in a small bowl and sprinkle a little of this spice mixture on top of the goat’s cheese.
- Bake the tartlets for 20-25 minutes until the pastries are golden brown and crisp. (Check underneath the pastries to make sure that the base is golden brown before you remove them from the oven).
- Leave to cool slightly and serve while still warm or at room temperature.
- Tip: If you wish, spoon a little papaya chutni from the jar on top of the goat’s cheese to glaze it.