Tartlet with Goat Cheese

Ingredients

• 125 g flour
• 1 pinch salt
• 60 ml oil
• 4 tbsp ice water
• 3 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp thyme (fresh, chopped)
• 1 tsp rosemary (fresh, chopped)
• 125 g goat fresh cheese
• 100 g Ricotta
• 16 black olives (pitted)
• Salt
• pepper (ground)
• 60 ml heavy cream (min. 30% fat)
• 1 egg

Instructions

1. 1.

   Add the dough ingredients to a bowl and knead well with an electric mixer. Wrap the dough in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) fan‑forced heat or bake setting.

3. 3.

   Peel the shallots and cut into thin half rings. Peel and finely chop the garlic. Heat the oil in a pan and sauté the shallots until golden yellow. Add garlic, rosemary and thyme and cook for 5 minutes, then remove from heat and let cool.

4. 4.

   Quarter the olives. Divide the dough into four pieces and roll out into circles. Place them in greased tartlet tins. Mix goat cheese, ricotta and olives with the shallot mixture and spread over the bases. Whisk the cream with the egg and pour over the topping; season with salt and pepper.

5. 5.

   Bake in the preheated oven for 25–35 minutes.

6. 6.

   Sprinkle with chopped herbs and serve hot or cold.