Melting goat’s cheese & chutney tarts

Melting goat’s cheese & chutney tarts

4.714285

(7 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

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

Additional info

  • If pastry not previously frozen
  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
369
protein
9g
carbs
35g
fat
22g
saturates
13g
fibre
3g
sugar
19g
salt
0.77g
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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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  • Tip

    Jane says...

    I often make these as a starter; served with dressed leaves and a spoonful of piquant pear chutney, they’re a total crowd-pleaser (mini versions make great nibbles, too). The sweet-sour chutney is super-quick to make, although you could use shop-bought if you prefer.

Method

  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.

Recipe from Good Food magazine, April 2008

BBC GoodFood Magazine

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farley88's picture
farley8801:53, 27th Mar, 2013
5

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
apples2512:48, 1st Feb, 2013
5

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.

creative_cook's picture
creative_cook09:50, 19th Mar, 2011
5

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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