Goats' Cheese Tarts
|Frozen puff pastry||12 Ounce, thawed (350 Gram)|
|Goat cheese log/3 soft, barrel-shaped goats' cheeses||2|
|Egg||1 , beaten|
|Thyme sprigs/Rosemary sprigs||6|
Preheat the oven to 220°C/425°F/Gas Mark 7.
Cut the pastry into 6 equal pieces.
Place them on a floured board and roll each into a 13cm/5in square.
Cut the cheeses in half, or into 5cm/2in pieces if you are using a log.
Place each piece of cheese on a square of pastry.
Brush the edges of the pastry with egg.
Draw the sides of the pastry up to form a pyramid.
Press the pastry edges together half-way up the sides, leaving the centre open.
Add a small sprig of herb to each of them.
Slide on to a baking sheet and bake for 15 minutes or until the pastry is golden and puffed up and the cheese has softened.
Eat while the cheese is still warm.