For a summer evening by the lake in the artificially natural Buttes-Chaumont park. Little tartlets laid out on a tea towel, shoes kicked off. A panzanella salad to go with it. Ten minutes prep time, hours to lie on the grass.
Really just a mouthful of goat’s cheese, no frills. Make sure to use a rich, sticky-sweet chutney – mine was date and ginger.
Goat’s cheese, walnut and chutney tartlets
makes 12 bite sized tartlets
1 pack puff pastry (220g or so)
180g log of goat’s cheese
50g walnuts, broken into pieces
3 tbsp favourite chutney
1 tbsp milk
Preheat oven to 200C.
Roll out the puff pastry as thin as you can. Stamp out 12 circles with a large glass. Gently line a 12 hole cupcake tray with the pastry. Add 1/2 tsp of chutney to each, top with a few walnut pieces and a fat slice of goat’s cheese. Whisk the eggs with the milk and a bit of pepper, pour just a little over each tart. Enough to stick it all together, not as much as for a quiche. Bake for 10 minutes or so, until the pastry is puffed and brown, the cheese melted.