Goats cheese tartlet with red onion chutney
Makes 4-5 tartlets
For the pastry
- 150g flour, plus extra for dusting
- 50g butter, chilled and cubed
- 33g vegetable suet
For the filling
- 200ml double cream or creme fraich
- 2 eggs
- 2tsp freshly chopped thyme
- 1tsp whole grain mustard
- salt and pepper
- 100g goats cheese
For the chutney
- 1 red onion, finely diced
- 2-3tbsp balsamic vinegar
- olive oil
Sift the flour into a large bowl. Add the butter and suet and rub together with your fingertips, until it resembles breadcrumbs. Add a tablespoon of water and mix until it clumps together. If the mixture’s still a little dry, add a little more water. If you add too much and it gets sticky, add a little more flour. Knead it just enough to form a smooth firm dough, but don’t overwork it! Flatten a little, wrap in clingfilm and leave in the fridge for 30 minutes.
Preheat the oven to 200°C. Lightly flour your work surface and roll the pastry until it’s 3-4mm thick. Lightly butter each tart tin. Cut the pastry so it’s a little bigger than the tins, and gently press the pastry into each one, leaving a little overhang.
Trim the excess with a knife and prick the pastry on the bottom of the tin with a fork - this helps release any trapped air bubbles. Bake in the middle shelf of the oven for 10-15 minutes. Remove, brush with egg and place back in the oven for another 5 minutes.
Mix the cream, eggs, thyme and mustard together, and season generously with salt and pepper. Pour the mixture into each of the pastry cases, but not filling completely. Cut the goats cheese into rounds and gently place on top of the mixture – you may get some spillage here.
Carefully place each tart back into the oven and bake for 20-25 minutes, until the tops are golden.
Meanwhile, add a little olive oil to a frying pan on a medium heat. Fry the onions until they start to brown, before adding the balsamic vinegar and stiring. Keep frying and adding a little more balsamic until you’re left with a sweet, sticky chutney. Season with salt and pepper.
Remove the tarts from the oven, and allow to cool for a for minutes. Serve with the chutney and a nice green salad.