Goats Cheese & Truffle Tarts


    • 6 shortcrust pastry tart cases, baked
    • 6 slices of goat’s cheese log
    • 2 large eggs beaten
    • 50ml double cream
    • 2 tbsp watercress chopped
    • 2 tbsp cranberries
    • 1 tbsp Black Truffle Slices
    • Pinch of sea salt and pepper
    • ½ tsp grated nutmeg


  1. Preheat your oven to 180˚C.
  2. Whisk your eggs and combine in a jug with cream, chopped watercress and cranberries. Season with nutmeg and a pinch of salt and pepper.
  3. Pour into your blind-baked tart cases and top each one with a slice of goat cheese.
  4. Bake for 15-20 mins until the cheese melts and the quiche filling cooks. Top with a few slices of black truffle.