These tartlets were part of the “best meal I ever cooked”, according to Tim. I first made them back in uni, and have been refining and improving the recipe every time I make them.
The key is not to over bake your puff pastry the first time it’s in the oven. If you do, it will be burnt by the time your goats cheese is browned.
These tartlets are large enough for a starter, but you could serve them with a salad as a lunch or new potatoes as a main. They’re nice cold but best straight from the oven.
Parma Ham and Goats Cheese TartletsPrint This
- Red onions (1 large)
- Olive oil (1 tbsp)
- Balsamic vinegar (3 tbsp)
- Dark brown sugar (2 tbsp)
- Puff pastry (ready-to-roll, 375g)
- Egg (1)
- Parma ham (4 slices)
- Thyme or rosemary (8 sprigs)
- Goats cheese (100g)
- Pre-heat the oven to 180°C.
- Slice the onion into thin slices.
- Heat the oil in a frying pan and add the onion. Fry until golden.
- Add the balsamic vinegar and sugar to the pan and fry until the onions are gooey and caramelised.
- Roll out the puff pastry and cut into four equal segments. About 1cm in from each edge, score the pastry with a knife.
- Place the pastry on a baking tray covered in baking parchment, and brush with beaten egg.
- Place in the oven and cook until risen but barely brown.
- Take out of the oven, and peel off the inner segment, leaving a tartlet case.
- Slice up the goats cheese into 1cm cubes.
- Drape a slice of Parma ham inside each tartlet. Add the caramelised onions, then the cheese chunks. Finish with the herb sprigs.
- Put back in the oven for 10 minutes, then plate up and serve.
Let me know if you make the tartlets and how they work out for you!