Prep time: 10 mins
Cooking: 25 mins

1 (320g) All Butter puff pastry sheet
6 tbsp caramelised red onion chutney
2 x 100g goats cheese
a few thyme leaves
beaten egg or milk to glaze.


  • Preheat the oven to 220oC/200oC Fan/Gas Mark 6. Unroll the pastry on a lightly floured surface. Use a 10cm round plain cutter to press out 8 circles from the pastry. You should be able to easily press out 6 whole and then 4 half circles which can be joined together with a little water, discard the scraps.
  • Place the pastry circles on a baking parchment lined baking sheet. Spoon a little chutney into the centre of each pastry round leaving a 2cm border clear.
  • Horizontally slice each cheese into 4 to make neat circles each about 1cm thick. Place the cheese in the centre of the tarts and top with a few thyme leaves and a grind of black pepper.
  • Brush the pastry edges with egg or milk and then bake in the centre of the oven for 25-30mins or until golden. Serve warm from the oven.

Our traditional methods

Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.

Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.