Caramelized garlic and goat cheese tart is a delicious combination of flaky pastry, goat cheese, and caramelized garlic ...

Roll out the pastry and use it to line a 25cm fluted, loose-bottomed tart tin. Chill in the fridge for 30 minutes, or the freezer for about 10 minutes, to stop the pastry shrinking when it goes ...

For the goats’ cheese, trim away any rind and crumble the ... To serve, carefully remove the tarts from their tins and place on a serving plate. Top with the rocket salad and serve.

Set aside to cool. Put the goats' cheese, beaten eggs and half the parsley in a bowl. Season with salt and pepper and mix until smooth. Prick the bases of the chilled tart cases all over with a ...

Then divide the spinach between the tarts. Place thin slices of goats cheese overlapping on top of the tarts. Transfer to a parchment lined baking sheet. Cook for 10-15 minutes. Serve immediately ...

Saba, a tart grape juice syrup, is drizzled over creamy goat cheese, olive oil, and fresh herbs then baked until bubbly. This recipe, from 2007 F&W Best New Chef Gavin Kaysen of Spoon and Stable ...

The fresh lime and riper melon notes on the palate make a crisp and zesty match to the richly flavoured moreish little tarts. Over a very low heat fry 3 red onions in 2 Tbsp oil for 10 minutes.

Tarragon has a wonderful subtle flavour and pairs nicely with salmon. Filo Tart With Plum, Honey & Goat’s Cheese. This simple plum tart can be either sweet or savoury. Take your pick.