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Melting goat’s cheese & chutney tarts

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

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 369
  • Carbohydrates 35
  • Saturated Fat 13
  • Sugar 19
  • Protein 9
  • Fat 22
  • Fibre 3
  • Salt 0.77

Nutrition per serving

  • Calories 369
  • Carbohydrates 35
  • Saturated Fat 13
  • Sugar 19
  • Protein 9
  • Fat 22
  • Fibre 3
  • Salt 0.77

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

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.

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