Name: Prosciutto, cranberry and goat’s cheese mini tarts recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 2 sheets gluten-free ready-rolled puff pastry, just thawed; 100g cranberry sauce; 165g goat's cheese, crumbled; 9 slices prosciutto, coarsely torn; 18 small thyme sprigs; 9.20 gm olive oil; 40g baby rocket leaves; 2 tsp white wine vinegar; 9.20 gm olive oil, extra

Prosciutto, cranberry and goat’s cheese mini tarts recipe

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Impress your guests with irresistible prosciutto, cranberry, and goat cheese mini tarts - guaranteed crowd-pleasers!

Ingredients:

2 sheets gluten-free ready-rolled puff pastry, just thawed
100g cranberry sauce
165g goat's cheese, crumbled
9 slices prosciutto, coarsely torn
18 small thyme sprigs
9.20 gm olive oil
40g baby rocket leaves
2 tsp white wine vinegar
9.20 gm olive oil, extra

Instructions:

Preheat your oven to a toasty 220°C and cover 3 baking trays with baking paper.
Cut each pastry sheet into 18 squares and place them on the lined trays. Score a 1cm border around the edges of each square using a small sharp knife.
Spread a layer of vibrant cranberry sauce within the border of each delicate square, then lavish with tangy goat's cheese, salty prosciutto, and aromatic thyme. Season generously with freshly cracked pepper and a drizzle of quality oil. Bake for 10-12 minutes until the pastry is beautifully puffed and golden.
Add rocket to a bowl. Drizzle with vinegar and extra oil, then season and toss together.
Garnish the tarts with the rocket mixture before serving.

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