About thyme

I’m not great at baking. When I recently attempted some fairly innocuous sundried tomato biscuits, I burnt them so badly I put them into a vase on a mantelpiece and mourned them (slight exaggeration, and I don't have a mantelpiece but you get the idea).

Happily, a few weeks ago, I tried a different (cheesy) recipe and the result was edible. In fact, it was crunchy, creamy, thyme flavours emerged, garlic was subtle. It tasted good! Admittedly, the stakes were higher this time as I had guests round, so a disaster would have been a lil embarrassing.

You might ask, what was this miraculous baking achievement? A tomato, thyme and goat’s cheese tart no less, inspired by The Guardian’s marvellous list of 10 best goat’s cheese recipes. As one of my favourite cheeses, this list is a real gem.

Tomato, thyme and goat’s cheese tart

The recipe uses ready-rolled puff pastry, so most of the hard work is already done. And if a baking novice like me can master this, then it must surely be foolproof.  I’d just caution that the tart would suit a maximum of four people rather than six for a main course, as it’s very light.

As for the other nine recipes on the list, I may well surf the wave of goat’s cheese baking success and attempt the rest. Watch this goat, I mean space.