Goat’s Cheese & Raspberry Tartlets

A sweet-savoury treat that’s delicious hot or cold.

Makes 1 large quiche or 8 mini tartlets
Prep time: 20 minutes plus chilling
Cook time: 20–40 minutes depending on size

Vegetarian

• 6 eggs
• 570ml double cream
• 100–150g goat’s cheese (soft or crumbly)
• 100g fresh raspberries
• Salt and black pepper
• Optional: fresh thyme or basil
• Shortcrust pastry sheet or 8 mini tartlet cases

Method
Preheat oven to 180°C (160°C fan) / 350°F / Gas 4. If using raw pastry, line tart tin(s), prick base, line with baking paper, and blind bake with beans for 15 mins, then 5 more mins uncovered. Cool slightly.

Whisk together eggs, cream, salt, and pepper. Stir in goat’s cheese (reserving some) and gently fold in raspberries. Pour into cases. Top with extra goat’s cheese and herbs if using.

Bake large quiche for 35–40 minutes or mini tarts for 20–25 minutes until set and golden. Cool slightly before serving.