Goat's cheese & cranberry tartlets

• ready-rolled puff pastry↗375-425g pack g

  or 500g pack ready-made pastry rolled 5mm thick

• egg↗1

  beaten

• 3 tbsp cranberry↗

  sauce or a good-quality chutney

• goat's cheese↗3 x 120g

  logs (such as Soignon Petit Sainte-Maure), at room temperature

• fresh thyme leaf↗1 tbsp tbsp
• extra-virgin olive oil↗

  for drizzling

• rocket↗

  leaves, to serve

Step-by-step instructions

1. 1

   Preheat oven to fan 200C/conventional 220C/gas 7. Lay pastry on a floured work surface. Using a round 7.5cm round pastry cutter, cut out as many circles as possible.

2. 2

   Sit them on oiled baking sheets and score a circle about 2.5cm in from the edge of each disc by pressing gently with a 5cm cutter. Pierce the middle of each with a fork, brush with egg and top with a little cranberry sauce or chutney.

3. 3

   Slice the cheese 5mm thick so you have a slice per disc (discard end rinds). Lay a slice on each tartlet, then top with thyme leaves, a drizzle of oil and a twist of black pepper.

4. 4

   Bake for 10-15 minutes until the cheese is golden and the pastry crispy. Cool for 5 minutes and serve warm, garnished with rocket leaves.