Roll out 375 g ready made shortcrust pastry and cut out circles to fit a mini tartlet tin. Bake blind for 10 mins at 180 degrees C/gas 4. Cook a chopped red onion in oil until soft. Divide 65 g chopped soft goat's cheese between tartlets, then repeat with 2 tbsp pesto and finally the onions. Sprinkle with 2 tbsp finely grated Parmesan and serve immediately or cook for 5-10 mins more until cheese has melted.
Goat's milk is bright white and produced this lovely, strong white cheese, great in cooking for a little variety. Funnily enough, although Goat and cow's milk have roughly the same types of proteins and sugars (lactose) some find goat cheese more easily digested. Great when cooked with strong flavours