Goat's Cheese Tart with Caramelised Onion Chutney
A quick and easy lunch or light dinner, I fancied making something abit different for my lunch so had a rummage in my fridge to see what I could find.
I had been wanting to make a goats cheese tart for ages, so when I saw the Cornish Cheese – Nanny Gwynn in my fridge that they had kindly gifted me at a local food I thought this is the perfect time to make it!
I also had some ready made puff pastry, half a pack of our classic blend olives and my favourite chutney from Sharpham Dairy – Caramelised fig and pinot noir! Absolutely divine!
Ingredients
Makes 4 Tarts
Ready made puff pastry
Tomato Puree
Tomato Ketchup
Oregano/Basil
Goats Cheese – We used Cornish Cheese Nanny Gwynn
West Country Olives – Classic Blend
Sharpham Dairy – Caramelised Fig and pinot noir chutney
Rocket to dress
Method
- Prepare the tomato base, mix together 3 tablespoons of tomato puree and 3 tablespoons of tomato ketchup together, mix in 1/2 teaspoon of oregano or basil or a mixture of the two which is what I did
- Take the puff pastry out of the fridge 10 minutes before using, roll out and cut into 4
- Spread even amounts of the tomato base on each square
- Cut your goat’s cheese into slices, around 4 slices per tart, add the olives (I used the kalamata olives from the Classic Blend as they are pitted)
- Cook in an air fryer for around 10 minutes at 185, 10 -15 minutes in an oven
- Dress with a couple of teaspoons of the chutney (you can use a caramelised onion chutney, or could even make your own caramelised onion it’s actually really easy!) and some rocket to make it look fancy and ENJOY!
