Goats cheese, blue berry tarts – the recipe
I know the title says ice cream magazine but sometimes a little savoury before the sweet cleanses, tempts and re-inspires the palette.
The following bite size pastries use sharp yet soft goats cheese we use Sharphams Ticklemore (brilliant name) or Riverside Goats cheeses from Woolfardisworthy (on the subject of brilliant names) and the blueberry jam comes from Dartmoor. Its flavour is made excellent with fresh zingy lime.
Larger open tarts can be made and served with confit shallots and crunchy walnuts for a lush lunch. Lightly dress an endive salad with a lime and walnut vinaigrette. Serve with inexpensive bubbles or a Sauvignon blanc.
A marriage made in Devon.
Use all butter puff or short crust ( bought of homemade )
Blueberry jam, frozen blueberries boiled to make a jam with lime and a decent soft goats cheese are all that are required to make these.
Cut discs of pastry and place into pattie tins.
Add goats cheese to the centre, no need to blind bake simply place in a medium oven, on the middle shelf.
The fragrant goats cheese start will begin to melt and schmooze its way into the buttery pastry.
Keep watching after about 5-7 minutes ( depending on your oven ) they should start to become golden around the edges. Remove from the oven and add about a teaspoon of the blueberry conserve, or what ever tangy sweet compote you are using.
Bake again until lightly golden brown and the sweet magma top has melted.
Remove from the oven and place carefully on a cooling rack. Do NOT taste one yet, think boiling sugar, and now is a good time to carefully add a couple of fresh blueberries if you have. Good for freshness and texture.
For ‘party posh’ flay ( shake lightly from above ) a little confectioners/icing sugar and then grate over the zest of fresh lime before placing them on a funky glass serving platter or tier of cake stand. (Other ideas will arrive under amuse bouche, pre dessert and canapé asap).
Tip: Suggest make more that you had planned including sufficient to cover chefs perks and interested parties that always help themselves, they are yummy and disappear all too swiftly.
Yum! This looks delicious!
Goodies for the book club.
Oooh looks amazing – and great choices of cheese. Do come and post a link to Cheese, Please! So nice to hear about a cheese pudding recipe for once.
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oh my goodness…that looks amazing! I will definitely have to make these soon!
I cannot wait to enjoy this creative, beautiful recipe. As always, your photos inspire hunger. My favorite line in the post, “Serve with inexpensive bubbles or a Sauvignon blanc.” These little tarts and a simple sip of something light and white would be heavenly!
This looks sooo nice and can’t wait to make these! In fact, I’m organizing a dinner party this week and will definitely make these beauties!
Thanks for following my blog. At this moment I’m busy with the translation to English. Be patient, it will take some time:-)
Omg these are exquisite!
Reblogged this on Someone's in the Kitchen.
Your recipes and pics look great! Thanks for stopping by my blog…I’m enjoying checking yours out!
Your photography is really nice.
YUM! I can see this one in so many different varieties!
These look so simple and fabulous!
what a zingy combo! And so easy for a party.
Oh my gosh, I just want to live in your kitchen! It’s pastry heaven. I think I need to make a version of these tonight!
Ooooh yum! I’ve made something similar using blackberries last year but I felt something was missing… how I, blueberry-obsessed as I am, could have missed that option? I don’t know. Thanks for setting my head straight! I’ll give this one a go as soon as can~
These look so good!
These look delicious! I’d love to try the combo. 🙂
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Good reaading this post