Preheat the oven to 210 °C (Gas Mark 7)
Roll out the pastry while taking care to keep the parchment paper. Using a cookie-cutter or glass, cut the circles with a diameter of approximately 5cm out of the pastry.
Place the pieces of pastry in a silicon mould for tartelettes.
Peel the onion and chop it. Pour the olive oil into a pan and gently fry the onions for 10 minutes. Add the honey and continue to cook for another 2 to 3 minutes until the onions are slightly caramelised.
Fill the bases of the tartelettes with onions. Place on 2 or 3 halved cherry tomatoes, then top with a slice of the Chavroux log. Add the pepper, sprinkle with the fresh thyme and drizzle with olive oil.
Finally, place the tartelettes in the oven until the pastry is crispy and the cheese is golden brown.
1 Chavroux Goat’s Cheese Log
1 ready-made shortcrust pastry
1 red onion
1 tbsp honey
250g cherry tomatoes
2 tbsp fresh thyme
2 tbsp olive oil
pepper
View Method
Recipe Method
Preheat the oven to 210 °C (Gas Mark 7)
Roll out the pastry while taking care to keep the parchment paper. Using a cookie-cutter or glass, cut the circles with a diameter of approximately 5cm out of the pastry.
Place the pieces of pastry in a silicon mould for tartelettes.
Peel the onion and chop it. Pour the olive oil into a pan and gently fry the onions for 10 minutes. Add the honey and continue to cook for another 2 to 3 minutes until the onions are slightly caramelised.
Fill the bases of the tartelettes with onions. Place on 2 or 3 halved cherry tomatoes, then top with a slice of the Chavroux log. Add the pepper, sprinkle with the fresh thyme and drizzle with olive oil.
Finally, place the tartelettes in the oven until the pastry is crispy and the cheese is golden brown.
