Summer is upon us which is always something rather amazing here in Scotland. Actually that is just a wee bit of an exaggeration, we do get sunshine now and then and boy do we make the most of it! As the weather here is gorgeous just now so I thought I would do a nice summery savoury outdoorsy lunch time baking treat.
I love eating outdoors, whether it is at a roadside cafe, a beach taverna or a picnic in the garden. There is just something so quintesentially British about having a picnic though. Images of teddy bears and dolls sitting on a little rug and a tiny tea set come to mind. The great British picnic is something of an institution whether it involves teddy bears or the grandest of Downton Abbey splendour, a picnic is a picnic and it’s always great fun.
These Grape And Goats Cheese Tarts are perfect for a picnic or just lazing out in the garden. Total simplicity to make , you could even cheat and just use shop bought pastry if you have some in the freezer, and honestly any grapes will do, they don’t have to be white.
The chive flavoured oil gives a lovely light tang to this dish and an unusual flavour.
White Grape & Goats Cheese Tarts
- CHEESY PASTRY
- 50 g/2oz parmasan cheese grated
- 100 g/4oz plain flour allpurpose flour
- Pinch of salt and pepper
- 75 g/3oz butter
- egg to bind
- 2 tablespoons olive oil
- Handful of chives
- 100 g/4oz goats cheese or Feta
- White grapes
- Preheat the oven to 200C/400F/Gas 6
- Sift the flour, salt and pepper into a bowl and rub in the butter to form a bread crumb like mixture. Now add the grated cheese and then use the beaten egg to bind the mix together to form a dough.
- Roll out to approximately 2-3mm and press into mini flan tins (I used 3) or one big flan tin.
- You can blind bake the pastry if you want, but I find it doesn't go soggy with this recipe so don't bother.
- Finely chop the chives and add them to the olive oil in a small pan. Warm for 20 minutes then allow to cool and strain out the chives so you are left with the flavoured oil.
- Crumble the goats cheese into the pastry cases and add the grapes and pour over the flavoured oil.
- Add a little pepper to taste, but go easy on the salt as the cheese is salted already.
- Bake for approximately 15 minutes or until the pastry is golden.
- Let them cool on a wire rack before removing from tins.
- Serve with a fresh green salad and ice cold wine.
PIN ME FOR LATER