- 200g Tesco light puff pastry
- 1/2 jar (apperox 150g) of caramelised onion relish or chutney
- 60g hard goat's cheese, sliced
- A few fresh thyme leaves or a pinch of dried thyme
- 1 - 2 tbps milk
- To serve:
- Mixed salad leaves
- 1/4 red onion, thinly sliced
- Cherry tomatoes
- Orange pepper, thinly sliced
- Small handful pecan nuts, roughly chopped
- Balsamic vinegar
A speedy weekend lunch which is a great way of using up leftover cheese and chutney. The tart is made with reduced fat puff pastry but for a lighter version using filo, see the tip at the end of the method.
Preheat your oven to 180 degrees and line a baking tray with non-stick baking paper.
Cut the pastry into 2 or 3 depending on how many people you are serving. Place the pastry shapes on the lined baking tray. Using a sharp knife, score a border round the pastry 1 cm in from the edge. This helps the edge to puff up. Divide the onion relish between the pastry shapes. Top with the slices of goat’s cheese and sprinkle with a little fresh or dried thyme and black pepper.
Brush the border of each tart with the milk using a silicone pastry brush. Pop the tray in the oven and bake for 10-15 minutes until the pastry and cheese golden.
Serve with the salad and balsamic viengar as a dressing.
For a lighter version, replace the puff pastry with 3 sheets of filo pastry. Lay one sheet of filo on a board and spritz with spray oil. Add the second and spritz witha little more oil and top with the third. Cut into 2 or 3 rectangles and ruffle up the edges of pastry to form a border. Add the onion relish, thyme, pepper and the cheese. Spritz the edges of the tarts with a little more oil. There’s no need for the milk in this version.