Goats Cheese with Homemade Red Onion Chutney Tartlets
"Oh, these goats cheese and homemade red onion chutney tartlets are soo good! I have made these little tartlets a few times before but last time was the other day when our lovely priest, Fr Tony came for dinner and we all enjoyed these hugely, myself in particular, ha ha. A great goats cheese with homemade red onion chutney, sweet and savoury with a crusty pastry case. Delicious! Let’s make these tartlets then, a very quick, super easy and so delicious vegetarian starter, it’s just so great! So, let the fun begin."
NotesIf you decide to make more chutney so that you have some left for later, when ready you will need to spoon the hot chutney into cooled, sterilized jars, seal and label. The chutney will be good to use for up to 12 months.
This sweet and sticky and slightly caramelized onion chutney makes a perfect accompaniment to any nice cheeseboard, can be truly enjoyed with some nice cold cuts on but it can also make a superb and yummy gift for your lovely family and friends especially at festive times like Christmas.
Serves6 People
Preparation Time10 min
Cooking Time20 min
Ingredients
- 240 g goats cheese
- 6 savoury pastry cases
- 1 pinch freshly ground black and red pepper
- For the chutney :2 red onions organic thinly sliced
- 1 tbsp olive oil
- 2 tbsp muscovado sugar
- 2 tbsp cider vinegar
- 2 tsp balsamic vinegar
- 1/2 clove garlic crushed and finely chopped
- 1 pinch sea or pink Himalayan salt
Instructions
-
Peel, wash and slice the onions however you wish - I cut them into quarter rings by cutting the onion in half and the half in half and slice/chop.
-
Place onions into a pan with 1 tbsp oil. Add 1 pinch of salt and cook on medium fire until they get nice and soft but not brown.
-
Stir in 1 tsp of the sugar, increase the heat, and cook for 3 mins, stirring occasionally, until the onions are just beginning to colour. Lower the heat, then add the remaining sugar and all the other ingredients.
-
You can Preheat the oven at 180°C or 350F at this point. Simmer, uncovered, so it bubbles gently on a medium-low heat for 7-8 mins, or until the chutney has reduced and thickened to a dark caramel colour. Stir occasionally to make sure it isn’t sticking to the bottom of the pan.
-
Testing the chutney to see if is ready is easy, just drag a wooden spoon across the bottom of the pan – it should take a few seconds for the juices to re-join and cover the bottom of the pan. When ready, turn heat off and allow it to cool for a few minutes.
-
Cut the goats cheese into thick slices of approximately 1.2cm and place in the middle of each pastry case.
-
Cut the goats cheese into thick slices of approximately 1.2cm and place in the middle of each pastry case.
-
Spoon some chutney all around the cheese, about 1 tbsp full spreading it equally. Use more if you like 1 1/2 tablespoons if you wish.
-
Grind some black and red pepper and place into the preheated oven at 180°C and bake for 8 minutes.