These delicious tarts are easy to make and you can vary the fruit, cheese, nuts and herbs to suit your taste or what you have in the kitchen already – just keep the quantities roughly the same. Pears, Stilton and walnuts/figs, ricotta and almonds/peaches, Gorgonzola and pecans – try experimenting to make these your own.
The tarts are usually served as a savoury dish, but they so wonderfully bridge the savoury–sweet divide that you could easily add more honey and serve them as a dessert, or even instead of a cheese course.
- ready rolled puff pastry 320g
- Egg 1, beaten, to glaze
- Soft goat’s cheese log 300g, sliced into 1cm rounds
- Thyme 3 teaspoons, or lemon thyme leaves, or 1 heaped teaspoon dried thyme
- Hazelnuts 30g, finely chopped
- Apples 4, or pears, cored and cut lengthways into 5mm slices
- Runny honey 5 teaspoons
Extract taken from The Botanical Kitchen by Elly McCausland (£26, Bloomsbury Absolute). Photography © Polly Webster