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.
- 320g ready-rolled puff pastry
- 1 egg, beaten, to glaze
- 300g soft goat’s cheese log, sliced into 1cm rounds
- 3 teaspoons thyme or lemon thyme leaves, or 1 heaped teaspoon dried thyme
- 30g hazelnuts, finely chopped
- 4 apples or pears, cored and cut lengthways into 5mm slices
- 5 teaspoons runny honey
Extract taken from The Botanical Kitchen by Elly McCausland (£26, Bloomsbury Absolute). Photography © Polly Webster