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One of the worst things about pregnancy is that looong list of things you can and can’t eat and the grey area that surrounds whether or not you can eat so many different types of food. For every happy barbecue eating preggo (me) there will be another espousing the dangers of eating meat cooked outside on a gas grill. Ditto shellfish, sushi, wine (a small amount obviously) and varying types of cheese. Where do you draw the line and just have a taste of Stilton with your friday night thimble of red wine?
I tend to be a member of the ‘whatever feels right’ club and eat, well, whatever feels right. I’m eating prawns but no mussels (woe!). After heavily researching laws on Sushi preparation in the UK prior to a visit to Nobu when I was 14 weeks pregnant with Elfie I will eat that too (but will stick to cooked options mostly). I will have a glass of wine once a week if I am having a special dinner and yes, I had a taste of Stilton at Christmas and it was diviiine.
By the way, no matter how hard you try, nothing will prevent you from catching Norovirus as I did when I was pregnant with Elfie. Now that was a week of hell and completely unrelated to whatever I was eating at the time. You can most likely blame yucky tube germs for that one.
Anyway, I like to find ways of eating things that would otherwise be ‘forbidden’ during pregnancy; namely cheeses. I’ve eaten deep fried Brie, blue cheese gnocchi, and this – a gorgeous Goat’s Cheese tart. I think it’s a great lunch dish when served with a salad of herby salad leaves, though would also be brilliant for a lighter dinner or even a picnic or as part of a buffet. It’s a dish of convenience that takes minutes to knock up and looks beautiful when it comes out of the oven.
- Half a pack of ready-rolled puff pastry
- About 75g Goat's Cheese in a roll
- 1 red onion
- 1 tbsp butter
- 1 tbsp brown sugar
- A few sprigs fresh Thyme
- 1 tbsp milk
- Start by making the caramelised onion filling: half and slice the onion and put in a small saucepan on a low-medium heat with the butter.
- Add the sugar and cook until soft and sticky, about 10 minutes.
- Meanwhile, lay out your puff pastry on a baking tray and score a line about a centimetre away from the edge.
- Finely slice the goats cheese into rounds. When the onion is caramelised, spread evenly on the pastry. Add the rounds of cheese then sprinkle your sprigs of thyme on top.
- Season and brush the scored area of pastry with milk then cook as per the packet instructions, about 25 minutes at 180 degrees.