Ingredients
- Crushed chilli ½ tsp
- SpinneysFOOD fine salt 1 tsp
- Yellow mustard seeds 2 tsp
- Cider vinegar 160ml
- SpinneysFOOD cinnamon stick 1
- Pluots 680g
- Onions 340g
- Raisins 110g
- Light muscovado sugar 210g
- SpinneysFOOD raw walnuts 25g
- Round aged goat’s cheese 125g
- Frozen puff pastry sheets 2
Equipment
- Baking paper 1
Nutrition (Per serving)
- Calories 1600
- Fat 60g
- Saturates 28g
- Protein 13g
- Carbs 232g
- Sugars 91g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Spicy pluot chutney, goat’s cheese and walnut tartlets
British 35 Mins Prep · 78 Mins Cook
- To make the pluot chutney, halve the pluots and discard the pits.
- Peel and roughly chop the onions.
- Put the pluots and onions into a large stainless steel or enameled pan with the raisins, sugar, chilli, salt, mustard seeds, vinegars and cinnamon stick.
- Bring to a boil, reduce the heat, and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking.
- Preheat the oven to 220°C, gas mark 7.
- To make the tartlets, thaw the puff pastry sheets.
- Leave the rind on, and cut the goat’s cheese into 2cm-thick rounds.
- Roughly chop the walnuts.
- Place the pastry sheets on top of each other and press together.
- Using a 9½cm-round cutter, cut out 4 rounds.
- Using a 7cm-round cutter, gently score a circle in the centre of each pastry round. Prick the centre with a fork.
- Top each with a round of cheese.
- Place the pastry rounds on a large oven tray lined with non-stick baking paper.
- Cook for 16-18 minutes, or until golden brown and puffed.
- Drizzle the tarts with the pluot chutney and sprinkle with the walnuts.