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Blackberry and Goats Cheese Tarts


14 ounces puff pastry (shop bought)

2 punnet of blackberries or raspberries

Juice of 1 lime

10 ounces of goats cheese log

1 egg

Splash of milk

For the syrup – 1 red chilli seeded and chopped, 1 tbls granulated sugar

Juice of 1 lemon, 2 tbls olive oil, salt and pepper



Pre-heat the oven to 180oc/Gas mark 6. Roll out the puff pastry to a rectangle 40cm by 250cm, place it on a pre greased baking sheet and place into the fridge. Using a hot, wet knife cut the goats cheese in half-length ways and then into at least 15 slices. Remove the pastry from the refrigerator, and using a fork puncture holes into it. Beat the egg with a little milk and brush all the edges of the pastry, cover the pastry with the goat’s cheese, sprinkle over all the berries and place this into the fridge whilst you make the syrup.

Finely chop up the chillies, add to a saucepan with the sugar lemon juice, olive oil, salt and pepper. Gently heat the mixture to just dissolve the sugar. Remove the pastry and goats cheese from the fridge, using a pastry brush over the berries and goats cheese with the syrup and bake in the oven for 20 -30 minutes. Allow to cool.

Serves beautifully with green leaves, and walnut and blackberry vinaigrette:

In a large bowl add 1/2 tsp of English mustard. A good pinch of salt, and sugar. 2 tbls vinegar, 6 tbls walnut oil and 6 blackberries. Whisk these ingredients together vigorously, pass through a sieve and finish with a bunch of finely chopped chives.