Goji balsamic tarts

Method

(This recipe was kindly provided by Black Garlic & Co and features fellow Buy West Eat Best members, Halls Family Dairy and Empire Pastry.)

Preheat oven on fan function to 180C. Grease a standard 12-cup muffin tin with butter

Sauté red onion. zucchini and mushroom in the olive oil in a saucepan for a few minutes. Sprinkle with salt and pepper.

Add half the balsamic vinegar and fry gently until the pan starts to dry out. Add the rest of the balsamic vinegar and the cut fresh herbs. Sauté until all ingredients have softened and reduced to about half the size.

In the meantime. cut the pastry into nine circles using a 9cm cookie cutter. Place pastry circles in the greased tin and put them in the oven on the middle shelf for 5 minutes. Do not blind bake the pastry – you only want a small amount of puff.

Remove from oven and divide the balsamic vegetable mix into each pastry, fill to the top but don’t overfill. Baste the edges and exposed sides of the pastry with egg wash. Return to oven for 10 minutes.

Remove from oven and add the cheese, then return to oven for another 10 minutes, keeping a careful watch to prevent burning.

Remove from tin and eat hot, or cool onto a cooling rack and eat cold. Either way, they are delicious.