Well, I 'kid' you not (sorry!). I met the lovely people from Capricorn goat's cheese at the recent Tech 'n' Taste blogger event. It's quite possible that these people are certifiable: they have created blogs and Twitter accounts for their goats and are currently running a recipe competition between Beryl and Ethel - check it out, it's pretty funny.
This cheese is tasty stuff, very creamy and mild, so I jumped at the chance to recreate one of Beryl's recipes at home. My version below, which makes six tartlets. One is enough for a starter, served with a bit of peppery watercress. Yum, yum, yum.
Ingredients (makes six tartlets):
2 x 100g packs of Capricorn goats cheese, each pack cut into three slices
1 jar ready-made red onion marmalade/chutney
1 packet ready rolled shortcrust pastry
A few sprigs of thyme (optional)
Watercress to serve
Pre-heat oven to 180c and grease a muffin tin.
Using a pastry cutter, cut six circles out of the ready rolled pastry. Carefully place the rounds into the muffin tray, prick the pastry, line with baking parchment and place baking beads in them. Bake 'blind' for 8-10 minutes. Remove the beads and baking parchment, return to the oven and bake for a further ten minutes.
Half fill the pastry cases with red onion marmalade, whilst still in the tin. Top each with a round of goats cheese and put them back in the oven.
Cook for 5-10 minutes, until the goats cheese is bubbling and golden brown.
Top with a sprig of fresh thyme and serve with a little dressed watercress on the side.
|Goats cheese tartlet|