goat’s cheese, plum and walnut tarts

  • 2 sheets frozen puff pastry, thawed
  • 300g round aged goat’s cheese, rind on, cut into 1cm-thick rounds
  • ½ cup (160g) plum sauce
  • ¼ cup (45g) brown sugar
  • 1 tablespoon balsamic vinegar
  • ¼ cup (25g) roasted walnuts, chopped
  • ¼ cup chervil leaves
  1. Preheat oven to 220°C (425°F). Place the pastry sheets on top of each other and press together. Using an 11cm round cutter, cut out 4 rounds. Using an 8.5cm round cutter, gently score a circle in the centre of each pastry round. Prick the centre with a fork. Top each with a round of cheese. Place the pastry rounds on a large oven tray lined with non-stick baking paper. Cook for 16–18 minutes or until golden brown and puffed.
  2. While the tarts are cooking, place the plum sauce, sugar and vinegar in a small saucepan over high heat. Bring to the boil and cook for 2–3 minutes or until reduced slightly.
  3. Drizzle the tarts with the plum sauce and sprinkle with the walnut and chervil to serve. Serves 4.
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