These individual tarts are packed with creamy goat's cheese, sweet caramelised red onions and our one of a kind Beetroot and Ginger Chutney. Layered on top of crisp, buttery puff pastry, creating the perfect balance of sweet and savoury, they make an impressive starter that's surprisingly simple to prepare.
Ingredients
Makes 6 individual tarts
1 sheet ready rolled puff pastry
3 large red onions, sliced in long strips
1 tbsp Extra Virgin Olive Oil
50ml Sun Ripened Fig Balsamic Reduction
2 tbsp soft brown sugar
2 x goat's cheese log (approximately 300g)
6 tbsp Beetroot and Ginger Chutney
Butter, for greasing the tin
Optional to serve
Balsamic glaze
Mixed salad leaves
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Method
Preheat the oven to 200°C (180°C fan).
Slice the red onions and add them to the olive oil in a large frying pan, cooking over a low heat until softened. Add the brown sugar and Sun Ripened Fig Balsamic Reduction and continue cooking gently until the onions are sticky, glossy and caramelised. Set aside to cool slightly. This process takes about 20 - 30 minutes and shouldn't be rushed.
Generously grease a deep Yorkshire pudding tray with butter or use individual ramekins.
Using a cutter or small bowl as a guide, cut 6 circles from the puff pastry, slightly larger than the holes in your tin.
Slice the goat's cheese logs into 6 even rounds.
Place a round of puff pastry into each hole, gently pressing it down to form a base.
Add a slice of goat's cheese to each pastry case, followed by a tablespoon of Beetroot and Ginger Chutney.
Top with a generous spoonful of the caramelised red onions.
Bake for 18-20 minutes, until the pastry is golden, crisp and flaky.
Leave to rest for a couple of minutes before carefully turning the tarts out onto a serving plate.
The contrast between the creamy goat's cheese, earthy beetroot chutney, warming ginger notes and sweet caramelised onions is delicious.
Recipe Tip
These tarts can be prepared ahead of time and baked just before serving.
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