Goats Cheese & Truffle Tarts

Serves 3-6


  • 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.

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