Cheese & Tomato Chutney Tartlets

These Cheese & Chutney Tartlets are definitely moreish (I’ve scoffed half a dozen sitting writing this post) and they’re perfect with Sweet Chilli & Tomato Chutney.  Homemade chutney isn’t compulsory though just use your favourite.

Ingredients:

1 x quantity of  savoury shortcrust pastry recipe here

1 x small jar of Tomato Chutney recipe here

100g grated mature cheddar

60ml milk

60ml double cream

1 egg, large

1 egg yolk

salt and pepper

Grease the recesses of a 12 hole shallow bun tin.

Preheat the oven to 180c (fan)/200c/Gas Mark 5.

Roll out the pastry 3-4mm thick on the worksurface lightly dusted with flour.

Cut out 12 circles and set them onto the recesses.  Don’t push them in for now just let them soften whilst you cut them all out.

They should have started to soften and be dropping down neatly into the recesses.  Letting them do this a little stops the circles from pulling badly out of shape.

Now with your fingertips gently press them the rest of the way to line the tin.

Add a teaspoon of chutney to the base of each pastry case.

Use your favourite chutney – shop bought, home made, a spicy fiery one or even apricot jam (yes, really)

Top with a portion of the grated cheddar each.

In a jug beat together the milk, cream, egg, egg yolk and salt and pepper.

Slowly and carefully pour a little of the mixture into each case until it is filled just below the rim.

Now bake them in the oven for 16-18 minutes until they are lovely and golden on the tops.  They will be puffy when they come out of the oven but soon settle down.

Let them cool for 5 minutes in the tin before gently easing them out and transferring to a wire rack to cool.  They are delicious still warm but be warned, you won’t stop at just one!

Cheese & Chutney Tartlets

Ruth Clemens, Baker Extraordinaire

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14 Responses to Cheese & Tomato Chutney Tartlets

  1. These look like perfect christmas fare. Nice and easy to eat with a little drink.

  2. HELEN says:

    I made some mini quiches like this to use some pastry up…never thought of adding chutney..genius idea! will definitely be trying these out.

  3. Maureen says:

    These look divine will try these for the church Xmas fayre. I have got my grandson Dominic who is 22 logging on to your website as he has started to bake, wonderful inspiration, thank you Tilly

  4. Helen says:

    Can these be frozen? I would like to make them in advance for a boxing day buffet.

  5. Samantha says:

    Made these this afternoon. They turned out to be very delicious! I used a few different chutneys I’d got lurking in the fridge; sweet onion, sundried tomato and balsamic, but the tastiest was the ginger and chilli chutney. As my daughter doesn’t like chutney I smeared a good half a teaspoon of tomato puree in the bottom of the pastry instead, then topped with cheese and the liquid. A lovely recipe, and useful for after Christmas when they may be leftovers of cheese and chutneys. Thanks.

  6. yummy!! if they look that mouthwatering i’m sure if i prepare them i’m not gonna leave anything for my family.

  7. Patsi says:

    fabulous flavours together! can’t wait to make them!

  8. If it wasn’t already gone 10pm I’d be heading out to the kitchen – these looks/sound divine and I don’t think they’d last very long in our house =)

  9. Michelle says:

    Made these for our children in need bake sale and they were a big hit!
    Do you think they would work without cheese?

  10. Louise says:

    Might try these for Christmas fair .

  11. Alexandra says:

    These are soooooo good!

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