Cranberry Grapefruit Cheese Tarts With Zesty Thyme And Pink Peppercorn Sprinkles Food

GOAT'S CHEESE & CRANBERRY TARTLETS

Steps:

• Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.
• Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.
• Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.
• Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.

CRANBERRY GRAPEFRUIT CHEESE TARTS WITH ZESTY THYME AND PINK PEPPERCORN SPRINKLES

Steps:

• In a medium saucepan over medium heat, whisk together all jam ingredients. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook for 35 to 45 minutes or until a thin jam-like consistency is reached. Jam will thicken further upon cooling. Cool completely, 20 to 25 minutes.
• Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. Unroll 1 sheet of puff pastry and cut along the lines to make 3 sections. Cut each section in half to form 6 rectangles. Spread cooled jam over each rectangle to about 1/2 inch from the edges. Top with goat cheese. Brush edges lightly with water.
• Cut remaining sheet of puff pastry in the same manner and place one over each filled rectangle. Gently press edges down with the side of a fork, then use the tines to crimp edges. It is okay if a bit of jam seeps out, but try to avoid it if possible. Bake in preheated oven for 25 to 30 minutes or until pastry reaches a golden brown color and bottoms are no longer doughy. Cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely, about 35 minutes.
• Whisk together all glaze ingredients. Spread a thin layer over each pastry. Top pastries with a couple pinches each of grapefruit zest, thyme, and peppercorns.