Method

• 1.
  Preheat the oven to 200°C. Line a baking tray with baking paper. Place the pastry on a lightly floured surface and roll out to 5mm thick.
• 2.
  Use a 7.5cm pastry cutter to cut out 8 rounds. Lay 4 rounds on the prepared baking tray and brush with egg. Using a 5cm cutter, cut a hole in the centre of the remaining 4 rounds, discarding the small circles, and sit the rings on top of the bases, pressing gently to seal.
• 3.
  Bake the tart shells for 5 minutes or until lightly puffed. Gently press down the centre of the pastry and fill the cavity with onion jam. Sit a round of goat cheese on top and scatter with thyme leaves.
• 4.
  Drizzle with oil and bake for a further 8-10 minutes until the pastry is puffed and crisp and the cheese is starting to melt.
• 5.
  Drizzle tarts with honey, if using, and serve with watercress on the side.