Quick goats cheese tart

I was meant to be meeting some friends out for dinner and drinks but failed to get a babysitter lined up. Thankfully my  pals love me enough to shlep it over from South London to the Wild West and we agreed to all contribute something shop bought for a simple meal where the emphasis would be on the chat and not our usual supper club extravaganza – phew!

I was tied to the house with the boys so couldn’t hit the shops, but luckily I’d just been sent some delicious Capricorn Somerset Goats Cheese along with a hamper of ingredients to come up with some recipe ideas for the #CapricornChallenge.

I had about 10 minutes after getting the boys in bed (well actually I only managed to get Arlo upstairs and Sam under a blanket in front of a DVD) to rattle my pots and pans and think of something to make. So apologies if this isn’t the most adventurous entry in the world, but it was delicious, speedy and perfect served with a bag of salad and a drizzle of balsamic vinegar.

In hindsight I think I was a bit stingy with the goats cheese, so i’ve doubled up the amount below – the chutney is pretty sweet so I think you need more of the sour notes from the cheese to balance it out a bit. The crunch from the walnuts are really good and the thyme finishes off the flavour combo just right.

So I give you the perfect supper in a flash idea…

Goats cheese tart with thyme, walnuts and caramelised onion chutney
Serves 4

1 pack ready rolled puff pastry
3 tbsp caramelised red onion chutney
handful chopped walnuts
200g goats cheese with rind, sliced into 1cm discs
1 tbsp thyme leaves – fresh or dried
a little milk or beaten egg to glaze

1. Heat your oven to  200C/180C fan/gas 6 and line a baking sheet with greaseproof paper. Unroll your puff pastry and lay it on the lined baking sheet. Fold the edges in to create a 2cm border all the way around.

2. Brush the inside of the tart with the onion chutney, scatter liberally with chopped walnuts, dot the discs of goats cheese around and then finish off with a dusting of thyme leaves and season with salt and pepper.

3. Use some beaten egg or a little milk as a glaze to brush over the borders of your tart and then whack in the oven for around 20 minutes until golden. Keep an eye on it as it cooks as the chutney can start to blacken (like mine did).

4. Transfer to chopping board and slice and serve with heaps of green salad, a drizzle of balsamic vinegar and a super-chilled glass of white wine 🙂

If you’re interested in more recipes using goats cheese, then check out some of the other entries to the #CapricornChallenge which are making my tummy rumble…

Helen’s Goats Cheese and Rocket Hummus

Laura’s Pappardelle with Goats Cheese Cream