Goat Cheese Cream Cheese Tart
Soak gelatin for 5 minutes in cold water. In a bowl, mix together the cream cheese and goat cheese and season with salt and pepper.
Peel the onion and finely chop. Rinse the chervil, shake dry and set aside a handful of leaves for the garnish. Chop the rest of the chervil finely. Heat the cream. Squeeze out the gelatin and dissolve in the cream. Stir in the cheese mixture, onion and chervil and mix. Season to taste.
Line four small ramekins (about 100 ml or approximately 3 ounces) with plastic wrap. Fill each with the cheese mixture and chill in the refrigerator for 1-2 hours.
Turn the tarts out onto plates and sprinkle with chopped chervil. Serve.