Warm Goats Cheese Tartlet with Tomato & Sultana Chutney
Step 1: Preheat a fan forced oven to 220C.
Step 2: Grease 12 cup cake moulds, press the sour cream pastry disc into each of the moulds.
Step 3: Place into the fridge and chill for 15 minutes, then remove and dock the base with a fork.
Step 4: Line each of the pastry discs with baking paper and then weigh down with blind baking beads or weights.
Step 5: Place into the preheated oven and bake for 10-12 minutes then remove the weights and baking paper and cook for a further 3 to 4 minutes, or until the base is cooked through. Remove from the oven.
Step 6: Reduce the oven temperature down to 200c.
Step 7: Divide the goats cheese between the 12 pastry shells and then place back into the oven and cook for 5 to 6 minutes until the goats cheese has warmed through and melted slightly.
Step 8: Remove from the oven and place onto a serving platter. Top with a teaspoon of chutney, season with freshly cracked black pepper, drizzle with olive oil and sprinkle with chopped parsley.