Goat cheese & courgette tartlet

Make the dough as usual including 120g of margarine GOLD CUP® CAKE

Sheet the dough, add the GOLD CUP® PUFF PASTRY and fold 3x3

Store the dough in the fridge

Sheet the puff pastry to a thickness of 2 mm

Shape your forms and allow to rest for 30 minutes

Meanwhile mix the goat cheese, ricotta, honey and salt & pepper

Spread in each mould 50g off your filling and add some crushed walnuts

Slice the courgettes with the mandolin

Cut these pieces in half and layer them in the mould

Bake for 30 minutes at 180°C