Not only do they look pretty, these puff-pastry treats taste delicious too. Topped with a combo of fruity blackberries and goat's cheese, they're a great dish to serve during a romantic meal for two.
NB: If you don't have a heart-shaped cutter, just draw a heart shape that is about 12 cm (5 inches) long and the same wide on a piece of baking paper or card. This can be your template.
- 1 tablespoon olive oil
- 15g (1/2 oz) butter
- 2 red onions, halved, thinly sliced
- 2 teaspoons caster sugar
- 150g (5oz) blackberries
- 3 stems fresh thyme, leaves torn from stems, plus a little extra for garnish
- Salt and freshly ground black pepper
- 375g (12oz) packet ready rolled chilled puff pastry, or defrosted if frozen
- Beaten egg, for glazing
- 100g (4oz) goats cheese, cut into 4 thin slices
- To finish:
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- ½ teaspoon caster sugar
- ½ teaspoon Dijon mustard
- 100g (4oz) mixed rocket, spinach and watercress salad
- 175g (6oz) raspberries
Method1 Preheat the oven to 200°C (180°C fan), Gas Mark 6. Heat the oil and butter in a frying pan, add the onion and fry for 5 minutes, stirring until softened. Add the sugar and fry for 5 minutes, stirring more frequently until lightly browned.
2 Mix in the blackberries and thyme then season with salt and pepper.
3 Unroll the pastry then cut 4 heart shapes, transfer to a wetted baking sheet and prick the centre of each heart with a fork, leaving a border about 2cm (3/4 inch) all the way round.
4 Brush the pastry with beaten egg then pile the onion and blackberry mix in the centre of each pastry heart. Bake for 10 minutes until the pastry is well risen and lightly browned.
5 Top each with a slice of goats cheese, a few extra thyme leaves and some salt and pepper. Bake for 4-5 minutes more until the cheese has just softened and the pastry is cooked.
6 Meanwhile, fork the vinegar, oil, sugar and mustard together in a bowl to make a dressing. Add a little salt and pepper then the salad leaves and raspberries and gently toss together.
7 Arrange one heart per serving for a starter, two for a main course on to plates with a little salad.
Prep Time10 minutes
Cook Time25 minutes
Nutrition InformationServes 2 - 4
Recipe courtesy of Seasonal Berries
More fab Valentine's Day recipes:
Salted Caramel Pots
White Chocolate Mousse With Strawberry and Black Pepper Sauce
Ginger and Chocolate Fondant Puddings
Heart-Shaped Chocolate Berry Cake
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