3– 4SprigsThyme leaves removed few extra for garnishing each tart
2Sheets of puff pastrywe used Pepperidge Farm Puff Pastry sheets
200gGoat cheese25g per tartlet
Splash of milk to brush the pastry rim
Place your puff pastry sheets on a floured surface and cut out the rectangles (you can also use whatever other round or square cutters you have, we just love the rectangle). With RSVP International’s biscuit cutters, each sheet made 12 tarts.
Score the inside of the pastry with a small cookie cutter or a knife, but don’t cut all the way through, to make a small rim.
Brush the rim of each case lightly with milk, or and egg and milk mix (I find the egg just makes it a little darker but isn't entirely necessary), and bake in a oven that has been preheated to 350°F for 10 minutes.
Remove from the oven and press down on the inner circle piece so that it drops down. Fill each pastry with onion jam.
Top with the goats cheese (we crumbled for more coverage) and scatter over fresh thyme leaves. Return to the oven to bake for a further 20 minutes.