Melting goat’s cheese & chutney tarts

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• sally

  02 September 2008

  sally rated and commented on this recipe

  

  Too sweet for me.

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• Janet

  05 September 2009

  Janet commented on this recipe

  Really enjoyed these

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• Sarah

  05 January 2010

  Sarah rated this recipe

  

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• Hayley

  19 March 2011

  Hayley rated and commented on this recipe

  

  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!

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• Anthea

  02 July 2012

  Anthea rated and commented on this recipe

  

  Loved them.

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• Anthea

  02 July 2012

  Anthea commented on this recipe

  Loved them.

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• julia_bakes

  17 August 2012

  julia_bakes rated and commented on this recipe

  

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

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• Amy

  01 February 2013

  Amy rated and commented on this recipe

  

  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.

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• Kimbo88

  27 March 2013

  Kimbo88 rated and commented on this recipe

  

  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!

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Ingredients

FOR THE CHUTNEY

• 1 tbsp olive oil , plus extra for dressing
• 1 large red onion , halved and sliced
• 5 pears , peeled and chopped
• 4 tbsp sherry vinegar , plus extra for dressing
• 4 tbsp light or dark muscovado sugar
• 2 thyme sprigs, leaves only

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

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Difficulty and servings

Serves 8

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Vegetarian

If pastry not previously frozen

Ingredients

FOR THE CHUTNEY

• 1 tbsp olive oil , plus extra for dressing
• 1 large red onion , halved and sliced
• 5 pears , peeled and chopped
• 4 tbsp sherry vinegar , plus extra for dressing
• 4 tbsp light or dark muscovado sugar
• 2 thyme sprigs, leaves only

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

Per serving

369 kcalories, protein 9g, carbohydrate 35g, fat 22 g, saturated fat 13g, fibre 3g, sugar 19g, salt 0.77 g

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