Peppercorns really bring out the flavours of strawberries and this is a lovely combination, especially when paired with goats cheese.
- Preheat the oven to 200°C/180°C fan/Gas mark 6.
- Roll out the pastry on a floured surface, then cut out a circle big enough to fit into each mini tart tin.
- Carefully lay the pastry discs into the tart tins and press gently into the corners.
- To blind bake the pastry, lightly prick the pastry bases with a fork then bake for 20-30 minutes until cooked thoroughly.
- Hull and halve the strawberries and mix in a bowl with the black pepper. Chop the rosemary and mix with the strawberries.
- When the tart cases are ready, spoon in the strawberries and then add a slice of goats’ cheese on top of each one. Place the tarts back in the oven for 10 minutes until the cheese has melted and bubbled. Remove from the oven and allow to cool slighlty before serving
