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    Roast Vegetable and Smoked Goat’s Cheese Tartlets

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    Roast Vegetable and Smoked Goat’s Cheese Tartlets

    These elegant, individual pastries, bursting with colour and boasting a lovely depth of flavour, will bring a touch of sophistication to any outdoor meal

    • Preparation time: 30 minutes, plus chilling
    • Cooking time: 50 minutes to 60 minutes
    • Total time: 1 hour 20 minutes to 1 hour 30 minutes, plus chilling 60 minutes 30 minutes

    Makes: 6


    • 375g shortcrust pastry
    • 2 red peppers, seeded and cut into 2cm pieces
    • 600g butternut squash, peeled and seeded, cut into 2cm cubes
    • 1 small aubergine, cut into 2cm cubes
    • 100g cherry tomatoes
    • 2 tbsp olive oil
    • 1 tbsp balsamic vinegar
    • 2 eggs, 1 separated, 1 lightly beaten
    • 120ml single cream
    • 100g smoked goat’s cheese, grated
    • 2 tsp thyme leaves, plus extra to garnish


    1. Heat the oven to 200°C/gas 6. On a floured surface, roll out the pastry to the thickness of a pound coin. Line six 13cm tartlet cases; trim the pastry; prick the bases. Chill for 25 minutes.
    2. Meanwhile, coat the pepper, squash, aubergine and tomatoes in the oil, season, and roast for 20–25 minutes until soft. Drizzle with the balsamic vinegar and set aside.
    3. Line each tartlet with a circle of foil and baking beans. Bake blind for 10–12 minutes, remove the foil and beans and bake for a further 5 minutes or so, until the pastry looks dry and sandy. Using a pastry brush, thinly coat the tartlet bases with the egg white while they are still hot.
    4. Whisk together the beaten egg, yolk and cream. Mix in most of the goat’s cheese and thyme. Season. Pour the custard into the tartlets; top each with roast veg. Sprinkle with the rest of the cheese and thyme. Bake for 15–20 minutes, till the custard is set and the cheese begins to brown. Scatter over a few more thyme leaves.

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