🧀 Goat’s Cheese Tartlet

Serves: 4 (as a starter or light lunch)
Prep time: 20 mins   
Cook time: 25–30 mins
Skill level: Fabulously French-ish. Surprisingly easy. Utterly snackable.

🧂 Ingredients

For the tartlets:
1 sheet ready-rolled shortcrust pastry
150g soft goat’s cheese (ideally a log or round you can slice)
1 red onion, finely sliced
1 tbsp balsamic vinegar
1 tsp olive oil
2 tsp fresh thyme leaves (or 1 tsp dried)
1 egg, lightly beaten (for glazing, optional)
Salt & black pepper

To serve:
Lightly dressed salad leaves, perhaps a smug drizzle of honey

🔥 Method

1. Caramelise the onion.
In a pan, heat olive oil and gently cook the sliced red onion for 10–12 mins until soft and sweet. Add balsamic vinegar, a pinch of salt, and cook for 2 more mins. Set aside to cool.

2. Prep your pastry.
Preheat the oven to 200°C (180°C fan). Unroll the pastry and cut into 4 equal rectangles or circles. Score a 1cm border around each piece (don’t cut all the way through), and prick the centre with a fork.

3. Assemble with flair.
Inside the border, spread a little of the caramelised onion, top with chunks or slices of goat’s cheese, a few thyme leaves, and some black pepper. Brush the borders with beaten egg if you want a glossy edge.

4. Bake to golden glory.
Bake on a lined tray for 20–25 mins until puffed and golden, with the cheese lightly bronzed and wobbly in a very inviting way.

5. Serve and swoon.
Top with salad, a drizzle of honey (optional but excellent), and perhaps a glass of something chilled and French.

💡 Little Tip
These tartlets are just as good cold – ideal for posh packed lunches, picnics, or 'accidentally' eating another one later.