Oh, these goats cheese and homemade red onion chutney tartlets are soo good! I have made these little tartlets a few times before but last time was the other day when our lovely priest, Fr Tony came for dinner and we all enjoyed these hugely, myself in particular, haha.
I know these are more for an adult taste but my kids absolutely loved them too. They make such a great starter with a drizzle of chilli balsamic vinegar.
They’re actually so tasty and soo good that I’ve been asked (by my best recipe critics) to make them again since, so I did. Truthfully, I needed some better pictures to share with you.
The demand for making a dish again is always the best indicator for a recipe being worth all the attention. Of course, I was subsequently asked by my two little judges to put the recipe up on the blog. Well, since I’ve been ordered, I obeyed so, here’s the recipe. You will see what a great taste those little judges have and they are only so young. HaHa!
Talking about taste for food and what a connaisseurs my kids are... my son recently went on a school trip away in Italy (sky trip) and he was telling me about the food and how some pasta was reheated (what a shame!) and didn't taste fresh and so on. I was so impressed with his ability to tell all this and differentiate at his age and stage, very impressed! Well done, sonny boy!! He loved the trip by the way and he wants to go back there but maybe ‘stay at a different hotel' he said ;-).
So, I was saying....here I was, talking about these beautiful little tartlets, I did get the savoury pastry cases ready-made ones (went the lazy way) from the supermarket but the actual star here is the red onion chutney - goats cheese combo, with that really crispy pastry case these simply make that starter made in and for heaven. Great!
I’ve never made a chutney home before and always wanted to so it was about time to try it and for a first-timer, I was very pleased with the quick and final result thus my decision to share the result with you!! Soo easy and truly yummy.
If you decide to make more chutney so that you have some left for later, when ready you will need to spoon the hot chutney into cooled, sterilized jars, seal and label. The chutney will be good to use for up to 12 months.
This sweet and sticky and slightly caramelized onion chutney makes a perfect accompaniment to any nice cheeseboard, can be truly enjoyed with some nice cold meat cuts, but it can also make a superb and yummy gift for your lovely family or friends especially at festive times like Christmas.
Other recipes you may like :
Spicy calamari - the perfect appetiser
Cream cheese bruschetta starter
Prawn, cucumber and radish open sandwich
Let’s make these tartlets then, a very quick, super easy and so delicious vegetarian starter, it’s just so great! So, let the fun begin.
Goats cheese with homemade red onion chutney tartlets
- 240 g goats cheese
- 6 savoury pastry cases
- 1 pinch freshly ground black and red pepper
For the chutney :
- 2 red onions organic thinly sliced
- 1 tbsp olive oil
- 2 tbsp muscovado sugar
- 2 tbsp cider vinegar
- 2 tsp balsamic vinegar
- 1/2 clove garlic crushed and finely chopped
- 1 pinch salt sea or pink Himalayan
- 1/4 tsp wholegrain mustard
- 1 pinch paprika optional
- 1 pinch cayenne pepper or some crushed dry red chilli optional
- Peel, wash and slice the onions however you wish - I cut them into quarter rings by cutting the onion in half and the half in half and slice/chop.
- Place onions into a pan with 1 tbsp oil. Add 1 pinch of salt and cook on medium fire until they get nice and soft but not brown.
- Stir in 1 tsp of the sugar, increase the heat, and cook for 3 mins, stirring occasionally, until the onions are just beginning to colour. Lower the heat, then add the remaining sugar and all the other ingredients.
- You can Preheat the oven at 180°C or 350F at this point.Simmer, uncovered, so it bubbles gently on a medium-low heat for 7-8 mins, or until the chutney has reduced and thickened to a dark caramel colour. Stir occasionally to make sure it isn’t sticking to the bottom of the pan.
- Testing the chutney to see if is ready is easy, just drag a wooden spoon across the bottom of the pan – it should take a few seconds for the juices to re-join and cover the bottom of the pan. When ready, turn heat off and allow it to cool for a few minutes.
- Cut the goats cheese into thick slices of approximately 1.2cm ( half an inch) and place in the middle of each pastry case.
- Spoon some chutney all around the cheese, about 1 tbsp full spreading it equally. Use more if you like 1 1/2 tablespoons if you wish.
- Grind some black and red pepper and place into the preheated oven at 180°C and bake for 8 minutes.