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
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Goat's cheese & cranberry tartlets