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Ingredients

4 sheets puff pastry
1 egg, beaten
125g firm goats' cheese, cut into 4 slices
2 small peaches, stones removed, quartered
2 tablespoons honey
1/4 cup (60ml) vincotto*
1/4 cup (60ml) olive oil
100g baby rocket

Method

Step 1 Preheat the oven to 200°C.
Step 2 Cut 4 discs from the pastry using a 12cm pastry cutter. Using a glass as a guide, score (don't cut right through) an inner circle on each disc, just slightly bigger than the width of your slice of goats? cheese, leaving a 2cm border.
Step 3 Place pastry circles on a baking tray lined with baking paper. Prick the bases of the inner circles with a fork and refrigerate for 15 minutes. Brush pastry border with egg and bake for 10 minutes until risen, but not completely cooked through. Lay a slice of goats' cheese in the centre of each tart. Place peaches on a separate lined baking tray and drizzle with honey. Cook the tarts and the peaches in the oven for 10 minutes or until the pastry is puffed and golden.
Step 4 To serve, sit 2 pieces of peach on each tart and drizzle with a little vincotto. Combine remaining vincotto and oil in a bowl, season with salt and pepper and toss with rocket. Serve beside each tart.

Goats' cheese tarts with roast peaches and vincotto

How to make Goats' cheese tarts with roast peaches and vincotto

Ingredients

Method