Name: Melting goat’s cheese & chutney tarts
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: British
Ingredients: 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; 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

Home
Recipes
Melting goat’s cheese & chutney tarts

Melting goat’s cheese & chutney tarts

Jane Hornby

Save recipe

Serves 8

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.8 out of 5.9 ratingsRate

loading...

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

Easily halved

Freezable (If pastry not previously frozen)

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Mustard-buttered chicken with tarragon, peas & carrots

A star rating of 4.5 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal369
fat22g
saturates13g
carbs35g
sugars19g
fibre3g
protein9g
salt0.77g

low

Method

step 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.
step 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.
step 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 TIPS

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.

Recipe from Good Food magazine, April 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now