Melting goat’s cheese and chutney tarts

Name: Melting goat’s cheese and chutney tarts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 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

4.80 (9)

⏱ 35 mins 🍽 Serves 8 🌶 british ✅ Easy 🏷 Main course

These individual tarts combine a homemade pear and red onion chutney with slices of goat's cheese on puff pastry. The chutney, made with muscovado sugar and sherry vinegar, can be prepared ahead. After assembling, the tarts are baked until golden and served with a simple dressed salad. This recipe yields eight portions, suitable for a dinner party starter or a light main course.

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

Method

Begin by preparing the chutney. Warm the oil in a large pan and cook the sliced onion for 5 mins until softened. Increase the heat, add the pears, vinegar, sugar and thyme leaves, then bring the mixture to a boil. Reduce to a simmer and cook for 10 mins until the fruit is tender and the chutney has a sticky consistency. Allow it to cool completely before seasoning. It can be stored in the refrigerator for up to 1 week.
Slice the puff pastry into eight triangles and transfer them to a baking tray. Spoon a small amount of the cooled chutney onto the centre of each piece. Arrange a few slices of goat's cheese on top and finish with a sprinkling of thyme leaves. Use the beaten egg to brush the pastry edges. Chill the assembled tarts until you are ready to bake them. They can be prepared and refrigerated up to 1 day ahead.
Preheat your oven to 200C/fan 180C/gas 6. Bake the tarts for 20 mins or until they are a dark golden colour and crisp on the base. While they bake, make a dressing by whisking together 1 tbsp oil, 1 tsp vinegar, the mustard and some seasoning. Toss this with the salad leaves. Serve the warm tarts with the dressed salad and an extra spoonful of chutney on the side.

Nutrition (per serving)

Calories369 kcal

Fat22 g

Saturates13 g

Carbs35 g

Sugars19 g

Fibre3 g

Protein9 g

Sodium308 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish

DietVegetarian