Melting goat’s cheese & chutney tarts

Melting goat’s cheese & chutney tarts

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(8 ratings)

Prep: 15 mins Cook: 20 mins


Serves 8
A simple chutney complements this classic goat's cheese tart. Make them bigger or smaller depending on the occasion, perfect for entertaining

Nutrition and extra info

  • If pastry not previously frozen
  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal369
  • fat22g
  • saturates13g
  • carbs35g
  • sugars19g
  • fibre3g
  • protein9g
  • salt0.77g
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For the chutney

  • 1 tbsp olive oil, plus extra for dressing

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large red onion, halved and sliced
  • 5 pear, peeled and chopped



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 4 tbsp sherry vinegar, plus extra for dressing
  • 4 tbsp light or dark muscovado sugar
  • 2 thyme sprigs, leaves only


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

For the tarts

  • 375g pack all-butter ready-rolled puff pastry, defrosted if frozen
  • 200g goat's cheese with rind, sliced (we used Capricorn goat's brie)
  • sprinkling thyme leaves


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g bag salad, to serve
  • 1 tsp Dijon mustard


  1. Make the chutney first. Heat the oil in a large pan, then soften the onion for 5 mins. Turn up the heat, then add the rest of the ingredients. Bring to the boil, then simmer for 10 mins until tender and sticky. Leave to cool, then season to taste. Will keep in the fridge for up to 1 week.

  2. Cut the pastry into 8 triangles, lift onto a baking sheet, then spread a little of the chutney over the middle of each. Top with a couple of cheese slices and a scattering of thyme. Brush the edges of the pastry with beaten egg, then chill until ready to bake. Can be prepared and chilled up to 1 day ahead.

  3. Heat oven to 200C/fan 180C/gas 6. Bake for 20 mins or until dark golden and crisp underneath. Whisk together 1 tbsp oil and 1 tsp vinegar with the mustard and seasoning, then dress the salad leaves. Serve the tarts with the salad and a spoonful more chutney on the side.

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Comments (9)

tohara1's picture

This dish was delicious. Very simple and easy to make. A great starter for a dinner party that can be assembled and put in the fridge in advance. The pear chutney was very tasty.

farley88's picture

These were absolutely gorgeous!! I was slightly worried since I was making them for a 'fussy' eater but they went down a storm! I couldnt get hold of sherry vinegar so used 3 1/2 tbsp cidar vinegar and 1/2 tbsp sherry and it tasted fab. Will definitely be making these again!

apples25's picture

Made this for a dinner party and it was a huge hit. Even with one guest who normally doesn't like the whole sweet with savory thing. Everyone demolished it. The dressing is actually fantastic and I have made it separately a number of times since.

julia_bakes's picture

Made this for a dinner party with friends. Super quick and easy, everyone loved them.

antheamarshall's picture

Loved them.

antheamarshall's picture

Loved them.

creative_cook's picture

I've never made a tart before, but this one really caught my eye. I made it as a starter and it was delicious! I used white wine vinegar instead of sherry vinegar, and plums instead of pears. I'll definitely be making it again for lunch with the left over ingredients, everyone loved it!

janbomyers's picture

Really enjoyed these

notmum's picture

Too sweet for me.

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