Apricot Preserve, Goat’s Cheese & Thyme Tartlets
Crisp puff pastry, whipped goat’s cheese, and a swirl of Folláin Apricot — baked into tartlets and sprinkled with thyme.
Prep time: 15 mins
Cooking time: 20 mins
Serves: 6
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1 sheet all-butter puff pastry150g soft goat’s cheese2 tbsp cream or milk4–5 tbsp Folláin Apricot PreserveBunch Fresh thyme leaves1 egg, beaten (for brushing)
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- Preheat oven to 200°C (fan 180°C). Line a baking tray with parchment.
- Cut pastry into 6 squares and score a 1cm border inside each one.
- Beat goat’s cheese with cream until smooth. Spread in the centre of each square.
- Add a teaspoon of Folláin Apricot Preserve on top and gently swirl. Sprinkle with thyme
- Brush edges with egg wash and bake for 18–20 mins or until golden and puffed.
- Serve warm or cooled
Ingredients
- 1 sheet all-butter puff pastry
- 150g soft goat’s cheese
- 2 tbsp cream or milk
- 4–5 tbsp Folláin Apricot Preserve
- Bunch Fresh thyme leaves
- 1 egg, beaten (for brushing)
Method
- Preheat oven to 200°C (fan 180°C). Line a baking tray with parchment.
- Cut pastry into 6 squares and score a 1cm border inside each one.
- Beat goat’s cheese with cream until smooth. Spread in the centre of each square.
- Add a teaspoon of Folláin Apricot Preserve on top and gently swirl. Sprinkle with thyme
- Brush edges with egg wash and bake for 18–20 mins or until golden and puffed.
- Serve warm or cooled