Mini goat’s cheese & nectarine tarts

As early summer heralds sunny days, what better way to enjoy the outdoors than with a feast made for sharing

Mini goat’s cheese & nectarine tarts

by Holly Duerden |

Makes 8

150g strong flour, plus extra for dusting

100g chilled unsalted butter, cubed

1 egg yolk

80ml cold water

125g goat’s cheese

120g feta

2 nectarines, stoned and sliced

1 red onion, sliced

1 tbsp olive oil

1 tbsp sugar

1 tbsp red wine vinegar

sea salt and black pepper

thyme sprigs, to garnish

large baking tray

baking paper

In a large bowl, combine the strong flour with the butter cubes. Add a pinch of salt and the egg yolk, plus the cold water. Mix with a fork until combined, adding a little more water if the mixture is too dry, or flour if the mixture is too wet, to bring together. Dust a clean surface with flour, then roll the pastry into a rectangle approximately 35 x 20cm. Fold a third of the rectangle over itself, taking up another third of the rectangle, then fold the other third over that to make a square. Turn the square so the folds face front, then roll into a rectangle and repeat the process twice. Wrap the pastry in an airtight material and leave to chill for 1 hr.

Preheat the oven to 200°C/180°C fan/gas mark 6 and line the baking tray with baking paper. Roll the pastry out to a rectangle measuring 30 x 20cm, then cut into 8 equal rectangles. Pinch the corners up on all four sides of each rectangle to create walls and place on the prepared tray. Crumble the goat’s cheese and feta between them, then top with the nectarine slices. In a small bowl, mix together the onion, oil, sugar and red wine vinegar. Season with salt and pepper. Divide the onion slices between the tarts.

Bake for 20-25 mins until golden. Serve, garnished with thyme sprigs.

More recipes for sharing dishes are in the June 2021 issue of LandScape magazine...

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