makes
12
prep
15 minutes
cook
1 hour
difficulty
Mid
makes
12
serves
preparation
15
minutes
cooking
1
hour
difficulty
Mid
level
Ingredients
- 6 sheets filo pastry
- 20 g butter, melted
- 200 g mild goat’s cheese
- 2 egg yolks
- 2 tbsp finely grated Parmesan
- ¾ cup heavy cream
- ¾ cup sour cream
- ½ tsp nutmeg
Grape relish
- 2 tbsp (40 ml) olive oil
- 1 onion, finely chopped
- 1 tsp clove powder
- 1 tsp dark mustard seeds
- ½ tsp coriander seeds, crushed
- 400 g red grapes
- 120 g brown sugar
- 130 ml red wine vinegar
Instructions
- For the relish, sweat the onion off in the oil until very soft. Add the spices and stir continually over a medium heat until fragrant. Add the grapes and toss through the onion mixture. Now add the sugar and vinegar and gently bubble away for 45 minutes to an hour until thick and jammy. Cool to room temperature.
- Meanwhile, preheat the oven to 180°C. Grease a 24-hole mini cupcake tin.
- Brush the first layer of filo pastry with butter and then sandwich another on top. Continue with the remaining filo until you have one stack. Using a 6 cm cookie cutter, cut out 24 circles and arrange them in the holes of the mini cupcake tin.
- In a small food processor or using a whisk whip the goat’s cheese until smooth. Now add the egg, parmesan, creams, nutmeg and season with salt and pepper then whip again until incorporated. Pour cheese mix into each tart shell (¾ full). Bake for 25-30 minutes or until golden brown.
- Allow to cool slightly in tin before removing from tin. Top tarts with a little grape relish to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
