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Tartlets with goat's curd and tomato

Name: Tartlets with goat's curd and tomato
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24
Ingredients: 12 cherry tomatoes, halved; Olive oil, to drizzle; 1/2 teaspoon caster sugar; 1/2 cup onion marmalade; 24 pre-baked 4cm tart shells; 2 eggs; 100g creme fraiche; 150g soft goat's curd; 1 punnet (125g) mustard cress

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These vibrant goat's curd and tomato tartlets will be a hit at your next cocktail party.

12 cherry tomatoes, halved
Olive oil, to drizzle
1/2 teaspoon caster sugar
1/2 cup onion marmalade
24 pre-baked 4cm tart shells
2 eggs
100g creme fraiche
150g soft goat's curd
1 punnet (125g) mustard cress

Method

1.

Preheat the oven to 170°C.
2.

Place the cherry tomatoes cut-side up on a baking tray and drizzle with olive oil. Sprinkle with sugar, salt and pepper, then bake for 12 minutes until slightly wilted.
3.

Place a little onion marmalade in the bottom of each tart shell. Combine eggs and creme fraiche, then spoon on top of marmalade. Bake the tarts for 10 minutes (you can do this at the same time as the tomatoes), then remove and top with a tomato half and a dollop of goat's curd. Serve garnished with a little mustard cress.