Goats Cheese & Black Olive Mini Tartlets

Makes 30


Pastry Cases

  • 375g ready rolled shortcrust pastry
  • A little flour for dusting
  • 1 egg, beaten


  • 400g goats cheese, crumbled
  • Handful of pitted black olives, sliced
  • 6 rashers of streaky bacon, cooked, cooled and chopped
  • Large tbsp chopped parsley


  1. Preheat the oven to 200°C/400°F. Lightly dust a work surface with flour, roll out half the pastry to approx 30 x 40cm and use a cutter to set to stamp out 15 squares. Place into a Canap mould set, prick the bases with a fork. Repeat with the other half of the pastry. Brush with the beaten egg and bake for 8-10 minutes until golden. Remove from the oven and transfer to a wire rack to cool.
  2. Divide the cheese between the tartlets, and scatter over the olives. Bake for 10-12 minutes until golden, remove from the oven, top with the bacon and parsley.