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Prosciutto, cranberry and goat’s cheese mini tarts

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These savoury little tarts are perfect for any occasion. Topped with prosciutto, cranberries and goat's cheese, they make an irresistible bite.

  • Serves18
  • Cook time15 minutes
  • Prep time15 minutes
Several prosciutto, cranberry and goat’s cheese mini tarts on a dish, garnished with rocket.


  • 2 sheets gluten-free ready-rolled puff pastry, just thawed
  • 1/3 cup (100g) cranberry sauce
  • 165g goat's cheese, crumbled
  • 9 slices prosciutto, coarsely torn
  • 18 small thyme sprigs
  • 2 tsp olive oil
  • 40g baby rocket leaves
  • 2 tsp white wine vinegar
  • 2 tsp olive oil, extra

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C. Line 3 baking trays with baking paper.
  2. Step 2

    Cut each pastry sheet into 3 even pieces. Cut each piece into thirds to make 18 squares. Place on the lined trays. Use a small sharp knife to score a 1cm border around the edges of each square.
  3. Step 3

    Spread cranberry sauce inside the border of each square. Top with the goat's cheese, prosciutto and thyme. Season with pepper. Drizzle with the oil. Bake for 10-12 mins or until pastry is puffed and golden.
  4. Step 4

    Place the rocket in a bowl. Drizzle with the vinegar and extra oil. Season. Toss to combine.
  5. Step 5

    Sprinkle the rocket mixture over the tarts to serve.