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Goats' cheese tarts with roast peaches and vincotto
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Gourmet tarts with goat cheese and stone fruit.
Ingredients:
  • 4 sheets puff pastry
  • 125g firm goats' cheese, cut into 4 slices
  • 2 small peaches, stones removed, quartered
  • 57.20 gm honey
  • 60ml vincotto
  • 60ml olive oil
  • 100g baby rocket
Instructions:
  • Preheat your oven to 200°C.
  • Cut 4 pastry discs using a 12cm pastry cutter. Score an inner circle on each disc, slightly larger than the width of a slice of goat cheese, leaving a 2cm border, using a glass as a guide.
  • Lay pastry circles on a baking tray lined with baking paper. Use a fork to prick the bases of the inner circles, then chill for 15 minutes. Brush the pastry border with egg and bake for 10 minutes until slightly risen. Add a slice of goats' cheese to each tart. On a separate lined baking tray, place peaches and drizzle with honey. Bake tarts and peaches in the oven together for 10 minutes until pastry is puffed and golden.
  • To plate, place 2 slices of peach on each tart and generously drizzle with vincotto. In a separate bowl, mix the remaining vincotto and oil, season with salt and pepper, then gently toss with rocket. Serve the salad alongside each tart.

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