Name: Melting goat’s cheese & chutney tarts
Cook time: 20 min
Total time: 35 min
Yield: 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

For the chutney

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

For the tarts

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

step 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.
step 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.
step 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.