Crisp, buttery goat cheese tarts are flavoured with fresh herbs and topped with sweet roasted grapes. These goat cheese tarts are the perfect appetizer for a feast inspired by the region of Gondor from Tolkien’s The Lord of the Rings.
A Feast in Gondor – Inspired by The Lord of the Rings
Let us travel to Middle Earth, down the Anduin River, for a lavish feast in Gondor. A feast in the great southern kingdom of men is imbued with the splendour of a realm rich in history and majesty. To create recipes worthy of the Great Hall of Feasts in the White City of Kings, we take inspiration from Tolkien’s own imagined ideas of Gondor, the different geographical regions of Gondor, and the influence of Minas Tirith as an urban centre.
The feast begins…
Our Gondorian feast begins with platters of buttery pastry topped with creamy goat cheese and sweet red grapes. Roasted grapes, bursting with juicy flavour, are gathered from the sun-soaked vineyards and warm climate of southern Gondor. A touch of balsamic vinegar balances the sweetness of the grapes with a punch of acidity. Creamy goat cheese is produced by the livestock housed on the vast farmlands of the Pelennor Fields surrounding Minas Tirith. The tangy goat cheese pairs perfectly with sweet roasted grapes and crisp, buttery pastry.
Ingredients
Fresh goat cheese: Soft and creamy, with a slight tang, fresh goat cheese is an unaged cheese made from goat’s milk. Keeping the goat cheese cold will make crumbling it easier.
Grapes: I like to use red, seedless grapes for this recipe. They look like glistening jewels perched atop the delicate tarts and drizzled with the wine-coloured roasting juices. However, you could use your favourite grape here instead.
Puff pastry: This recipe makes use of pre-made, frozen puff pastry. If possible, buy frozen puff pastry that is already rolled into sheets. The pre-formed puff pastry sheets are all ready to go and easy to use. Thaw before use.
Fresh thyme: I recommend using fresh thyme leaves to sprinkle over the tarts, however you can substitute with dried thyme if necessary.
How to Make Goat Cheese Tarts with Roasted Grapes
Roast the grapes
Preheat the oven to 425°F. The grapes take slightly longer to roast than the tarts. Pluck the grapes from their stems and wash. Dry the grapes as well as you can, and transfer to a small baking sheet. Drizzle with the olive oil, balsamic vinegar, and honey. Roll the grapes around to coat them evenly.
Season with kosher salt and pepper. Roast for 30 to 35 minutes until the grapes begin to burst and release their juices. Remove and let cool slightly before using. The grapes can be made ahead of time and rewarmed before serving.
Prepare the tarts
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside. Unroll the puff pastry sheets and cut out 8 large circles, 4 circles per sheet. Transfer the pastry circles to the baking sheet.
Run a sharp paring knife around each circle, creating a ¼-inch border and being careful not to cut completely through. Use a fork to dock the pastry several times inside the border.
Crumble the goat choose onto each tart, covering the base as evenly as possible while leaving the border clear. Sprinkle the goat cheese with the fresh thyme, kosher salt, and pepper. Drizzle very lightly with a little olive oil.
Make an egg wash by whisking together the egg and water. Brush the borders of each tart with the egg wash. Bake the goat cheese tarts for 20 to 25 minutes until the pastry is golden brown and cooked through.
Check the tarts after 10 minutes. If they are puffing too much, poke them with a paring knife so they deflate.
Serve the Goat Cheese Tarts with Roasted Grapes
To serve, transfer the warm tarts to a serving platter. Top with a spoonful of roasted grapes and drizzle with some of the roasting juices from the grapes. Garnish with fresh thyme leaves and enjoy!
