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Hot Entrees

Goats Cheese tarts with roast peaches and vincotto

Serves 4 Print Recipe


Goats Cheese tarts with roast peaches and vincotto
  • 4 tablespoons of Sweet Dreams (Medium Chilli Jam SHU 3,800)
  • 4 sheets of puff pastry
  • 1 egg, beaten
  • 125g firm goats cheese cut in to 4 slices
  • 2 small peaches, stones removed, quartered
  • 2 tbs honey
  • 1/4 cup (60ml) vincotto
  • 1/4 cup (60ml) olive oil
  • 100g-baby rocket


  1. Preheat oven at 200 c
  2. Cut 4 discs from the pastry using 12cm pastry cutter.
  3. Using glass as a guide, score (dont 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.
  4. Place pastry circles on a baking tray lined with baking paper. Prick the bases of the inner circles with a fork and refrigerate for 15mins.
  5. Brush pastry border with egg and bake foe 10 mins until risen, but not completely cooked through.
  6. Lay a slice of goats cheese in the centre of each tart top with a tbs of chilli jam.
  7. Place peaches on a separate lined baking tray and drizzle with honey.
  8. Cook the tarts and the peaches in the oven for 10min or until pastry is puffed and golden.
  9. To serve, sit 2 pikes of peach on each tart and drizzle with a little vincotto.
  10. Combine remaining vincotto and oil in a bowl, season with salt and pepper and toss with rocket.
  11. Serve beside each tart. Vincotto is made from cooked grape must, or figs. From Italian grocers or delis. Substitute with balsamic vinegar.