plain gluten free flour, for dusting
500g gluten free shortcrust pastry - click here
1 egg, beaten
3 tbsp cranberry sauce
3 x 120g goat's cheese logs, at room temperature
1 tbsp fresh thyme leaf
extra-virgin olive oil, for drizzling
rocket leaves, to serve
Heat oven to 200C/180C fan/gas 6. Lightly dust a surface with gluten free flour, then roll out the pastry into a large, 5mm thick circle. Use to line a deep, 23cm tart tin with removable base.
Trim away excess pastry. Prick all over with a fork, then line with baking paper and fill with baking beans. Cook for 10-15 mins until starting to turn golden.
Remove paper and beans, then cook for 5 mins more until crisp and cooked through. Leave to cool.
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, topped with cranberry sauce garnished with rocket leaves.
Recipe adapted from: Good Food