Cherries, seasoned in red wine and mixed with creamy goat’s cheese to form mini tarts.

  • Serves: 12 people
  • Prep time: 15 minutes
  • Cooking time: 15 minutes
    • Greek
    • Vegetarian

    Cherry & Goat’s Cheese Tarts

    Recipe Information

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    18 Cherries

    150g Soft Goat’s Cheese Log

    375g pack Ready Rolled Puff Pastry

    100ml Red Wine

    ½ tsp Dried Thyme

    Black Pepper and Sea Salt

    Olive Oil

    Fresh Thyme


    12 Hole Shallow Pie Tin



    Pre-heat the oven to 200°C/Gas Mark 6.

    Place the cherries, red wine, thyme, some black pepper and a pinch of salt in a small saucepan and gently bring to the boil. Cover and simmer for 15 minutes, allow to cool, then remove the stones and cut each cherry in half.

    Unroll the pastry and, using a cutter, cut 12 circles to fit the pie tin holes.

    Grease the base of the holes with some olive oil and then line them with the pastry circles.

    Slice the goat’s cheese log into 12 slices and place one on top of each pastry base.

    Top each with 3 halves of cherries and drizzle over any of the remaining cooking juices. Grind a little black pepper over and bake in the oven for 15 minutes.

    Decorated with some sprigs of fresh thyme and serve warm or cold.