375g pack Greenvale ready rolled shortcrust pastry
50g The Pantry walnut pieces
100g Californian Prunes roughly chopped
2 x teaspoons freshly chopped thyme leaves, plus some stalks to garnish
150g The Cheese Emporium Goat’s cheese crumbled
120ml Double cream
2 x medium eggs
Salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas Mark 6.
Use the pastry to line 4 x 12cm/13cm round loose base flan tins.
Trim then line with baking parchment and baking beans and bake in the oven for about 15 minutes until the edges of the pastry are golden.
Remove the beans and paper, and put the pastry cases to one side.
Mix together the walnuts, prunes, thyme leaves and goat’s cheese, season with salt and pepper – divide this mixture between the four cases.
Lightly whisk the eggs and cream together, and then pour carefully
over the tarts.
Bake in the oven for about 15 minutes, until golden and set.
Serve with a garnish of fresh thyme.
Great served with a lightly dressed salad and some Bramwells Tomato and Chilli chutney.