California Prune and Goat’s Cheese Tarts

Serves: 6

Preperation time/ cooking time: 45 MINS


  • 500g pack of ready bought short crust pastry
  • 75g walnuts roughly chopped
  • 125g California prunes roughly chopped
  • 3 teaspoons freshly chopped thyme leaves
  • plus 6 stalks for garnish
  • sea salt and freshly ground black pepper
  • 200g semi-soft goat’s cheese crumbled
  • 150ml double cream
  • 2 eggs


  • Preheat the oven to 200ºC/400ºF/Gas mark 6
  • Divide the pastry into 6 portions then roll out each one and use to line 6 x 10cm round loose bottom flan tins
  • Trim, then line with parchment paper and baking beans and bake in the oven for about 15 minutes until the pastry edges are pale golden
  • Remove the beans and paper and put the tart cases to one side
  • Mix together the walnuts, California prunes, thyme leaves and goat’s cheese and season well with sea salt and freshly ground black pepper
  • Divide mixture between the tart cases
  • Lightly whisk the cream and eggs together then pour carefully over the tarts
  • Add a pinch of freshly ground black pepper to each one and put in the oven to bake for about 15 minutes or until golden and set
  • Remove and leave for 5 minutes before serving
  • Serve topped with a thyme leaf, a lightly dressed salad and a generous spoonful of tangy chutney


Nutrition information per serving:

  • 751 kcal
  • protein 16.9g
  • carbohydrate 44.0g
  • fat 56.2g
  • saturated fat 23.1g
  • fibre 3.2g
  • sugar 8.5g
  • salt 1.9g

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