For the goats’ cheese, trim away any rind and crumble the ... To serve, carefully remove the tarts from their tins and place on a serving plate. Top with the rocket salad and serve.

Bake tarts for 5 minutes or until they are warmed through. Place on six serving plates and garnish with basil chiffonade. Drizzle warm goat-cheese sauce and basil oil around tarts and serve.

Set aside to cool. Put the goats' cheese, beaten eggs and half the parsley in a bowl. Season with salt and pepper and mix until smooth. Prick the bases of the chilled tart cases all over with a ...

A refreshing, zesty tart, it is packed full of British vegetables that are back in season this spring. The blend of garlic, lemon, watercress, asparagus and goat’s cheese come together ...

Forget the dull roasted vegetable tartlets you’ve tried a million times before: these goat’s cheese recipes are ideal for meat-free lunches and dinners over the festive season. Perhaps because ...

The fresh lime and riper melon notes on the palate make a crisp and zesty match to the richly flavoured moreish little tarts. Over a very low heat fry 3 red onions in 2 Tbsp oil for 10 minutes.