2-4 crisp apples, peeled, cored and finely sliced (sweet eating apples work best as they complement the tanginess of the feta cheese)
200g feta cheese
Half a sprig of fresh rosemary leaves removed and very finely chopped.
2 packs of ready-made puff pastry.
1 tablespoon fresh lemon juice
Freshly ground black pepper
Pinch of allspice
Very small purple or green basil leaves to garnish (optional)
Sweet chilli jam
1) Preheat the oven to 200c / 180 fan/gas mark 6. Line a baking tray with baking paper.
2) Melt half the butter in a saucepan and fry the onions and rosemary over a gentle heat until the onion starts to brown. Seat aside.
3) Roll out the pastry on a lightly floured surface to about 5mm thick. Cut out 20 rounds using a 10cm cutter. Put 10 of them onto the baking tray and prick them all over with a fork. Then using a 9cm cutter cut circles out of the remaining rounds. Carefully transfer these rings onto the larger circles with the pricked bases, so that they form a ring around the edge. The small rounds that remain can be used for something else.
4) Brush the whole pastry rounds with beaten egg and put into the fridge for 15 minutes.
5) To make the topping, put the goat’s cheese, lemon juice, freshly grated pepper and onion mix into a bowl and mix gently. Avoid over mixing as you want the cheese to remain crumbly. Divide the mixture into the pastry cases and arrange the apple slices in a pattern on top.
6) Melt the rest of the butter and brush it over the tarts. Sprinkle with allspice. Bake in the oven for 25-30 minutes or until golden brown. Leave to cool, then drizzle lightly with honey and sprinkle with basil. Serve with sweet chilli jam.