Julie Le Clerc: Fresh goat's cheese tarts with red pepper and thyme

Fresh goat's cheese tarts with red pepper and thyme. Picture / Carolyn Robertson

Makes 12

olive oil to brush moulds and pastry
8 sheets filo pastry
200g fresh creamy goat's cheese
1/4 cup cream
3 eggs, lightly beaten
sea salt and freshly ground black pepper
1 roasted red pepper, seeds removed, flesh finely sliced
few sprigs fresh thyme

1. Preheat oven to 180C. Lightly brush a standard 12-hole muffin pan with olive oil.

2. Lay one sheet of filo pastry on a dry work surface and brush lightly with oil. Lay a second sheet of filo on top of the first and brush with oil. Continue in the same way with two more filo layers. Cut the pastry into six equal squares.

3. Repeat process with remaining four sheets of filo. Line each muffin hole with one square of pastry, pressing pastry to fit neatly. Bake for 5 minutes until pale golden.

4. In a bowl, combine goat's cheese with cream beating until smooth. Beat in eggs and season with salt and pepper. Divide mixture between tart shells and top with a few slices of red pepper and some thyme leaves. Bake for 10-12 minutes or until filling is just set and pastry is golden brown.