Goat Cheese Tartlets with Olive Cherries

Let yourself be captivated by the extraordinary combination of creamy goat cheese, savory olives, and sweet-sour cherries! These goat cheese tartlets are a perfect appetizer or a highlight for your next festive meal. Organic chef Konrad Geiger demonstrates how to combine Mediterranean flavors for an unforgettable culinary experience with this recipe.

Ingredients (for 4 main courses or 12 appetizers):

• 250 g goat cream cheese, firm (cold from the fridge)
• 250 g butter, diced (cold from the fridge)
• 250 g Kamut flour (alternative: wheat flour type 550)
• 50 g onion, finely diced
• 2 tbsp MANI extra virgin olive oil
• 350 g cream
• 2 eggs (size L)
• ½ tsp fresh thyme, finely chopped (keep the stems)
• 1 tbsp fresh basil, cut into strips (keep the stems)
• 360 g sour cherries in a jar
• 300 g feta cheese, diced
• 3 tbsp almonds, roasted and coarsely chopped
• 12 MANI Kalamata Olives + 8 MANI green olives, sliced
• salt
• Freshly ground black pepper
• 3 tbsp balsamic vinegar

Preparation:

1. Briefly knead goat cream cheese, butter, flour, and 1 tsp sea salt in a food processor. Let rest, covered, for 1 hour.
2. Drain the cherries in a sieve, collecting the juice.
3. Reduce the cherry juice with thyme and basil stems to 1/3 volume in a pot. Remove the stems, add 1/3 of the cherries, and 8 chopped olives, and let steep.
4. Heat olive oil in a pot, sauté onions until translucent, and let cool.
5. Divide the dough into 12 pieces and evenly press into a muffin tin.
6. Lightly whip the cream, then stir in eggs, thyme, basil, and onions. Season with salt and pepper.
7. Distribute 2/3 of the cherries, feta cheese, almonds, and olives over the tartlet bases.
8. Evenly pour the cream mixture over the bases, lightly covering the ingredients.
9. Bake at 175°C for 45 minutes.
10. Serve warm with the reduced cherry sauce.

MANI Tip:

Enhance the cherry sauce with a touch of balsamic vinegar and freshly ground black pepper.