Goat cheese tarts with cranberry filling

Ingredients for 4 servings:

• 180 g butter, cold
• 250 g flour
• 1 pinch of salt
• 4 tbsp water
• 60 g cranberries, dried
• ½ tsp coriander powder
• ½ tsp cardamom powder
• 2 ½ tbsp sugar
• 150 ml orange juice
• ½ bunch thyme
• some salt and pepper
• 1 m.-sized egg(s)
• 200 g goat’s cheese
• Flour for the work surface
• Butter for the molds

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

a great starter or sophisticated side dish to steak or fish

Cut the butter into small pieces. Using your fingertips, crumble the flour, butter, a pinch of salt, and 4 tablespoons of water into crumbles. Quickly knead into a dough and let rest for 30 minutes. Preheat the oven to 200°C (top/bottom heat, fan: 180°C). Chop the cranberries and mix them in a saucepan with the spices, sugar, and orange juice. Bring everything to a boil and simmer over high heat, stirring continuously, until syrupy. Transfer the cranberry sauce to a metal bowl and let cool completely. Wash the thyme, shake dry, and pick off the leaves. Whisk half of the leaves with the egg and goat cheese until smooth. Season with salt and pepper. Roll out the dough on a floured surface to a thickness of 2–3 mm. Cut out 4 dough circles, each 15 cm in diameter. Butter 4 baking dishes and lightly press the dough into them. Spread the cranberry sauce on top, spread with the goat cheese mixture, and fold in any excess dough. Bake the goat cheese tarts for 20 minutes. Remove the tarts from the pans and arrange them on plates.