goat’s cheese, walnut and chutney tartlets

2 Aug

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

2 eggs

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.

2 Responses to “goat’s cheese, walnut and chutney tartlets”

  1. rachel August 4, 2012 at 1:26 pm #

    10 minutes prep and hours on the grass. Sounds like you have your priorities right. My sort of lunch.

  2. Sarah Muston August 5, 2012 at 6:25 am #

    Sounds like perfect summer picnic food! Will have to give it a try when it is warmer…all you need is a perfect picnic spot !

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