Goats Cheese and Blackcurrant Tarts

 Makes: 4 

Prep time: 1 hour 

Bake/set time: 12 minutes



1 packet of filo pastry

50g butter, melted 

120g goats cheese

Zest and juice of ½ orange

3 sprigs of thyme

1 tsp dried oregano

1 red onion sliced 

Olive oil

Handful pecans, roughly chopped 

1 tbsp honey


100g blackcurrants

1 tbsp balsamic vinegar



Cut the pastry into large squares, layer three sheets on top of each other, brushing each one with butter, so they stick together. Press the pastry into mini tart cases, then make the filling. Put the red onion into a frying pan with a drizzle of olive oil and one generous tbsp of honey, cook gently until they become nice and sticky, then divide them between the four tart cases. 

Mix together goats cheese, oregano, thyme, pecans, orange zest and juice and spoon into filo-lined tart tins. Bake in the oven for 12 minutes. 

To make the dressing, warm the blackcurrants with 1 tbsp balsamic vinegar and 2 tbsp water. Leave to simmer for 2 minutes and then spoon over the tarts. Serve with a drizzle of honey.