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Cheese, tomato and chutney tart
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A twist on the traditional ploughman's lunch, try this cheese, tomato and chutney 'ploughman's tart' with a big green salad.
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Serves: 4-6
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Prep time: 10 mins
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Cooking time: 1 hr
Ingredients
- 1 x 375g pack ready rolled shortcrust pastryBaking beans and parchment paper
For the filling:
- 2tbsp olive oil
- 2 cloves garlic, peeled and finely chopped
- 1 green pepper, halved, seeded and finely sliced
- 6 ripe tomatoes, cut into wedges
- Handful fresh parsley, chopped
- 220g Camembert cheese. cut into strips
- 1 x 340g jar of apple and cider brandy chutney
- Salt and pepper to season
Method
- Line a lightly buttered 9-inch tart tin with the pastry and trim the edges. Chill for 15 mins.
- Pre-heat the oven to 190ºC (375F/gas mark 5). Heat a baking tray in the oven until hot, then place the tart tin onto the baking tray and bake blind (i.e. cooking a pastry case without any filling) for 10 mins. Remove the beans and paper and cook for another 10 mins.
- Meanwhile, heat the oil in a heavy-based frying pan, add the garlic and pepper and sauté until slightly soft for approximately 5 mins.
- Add the tomato wedges and parsley and mix everything together. Cook over a medium heat for 5 mins and season to taste. Remove from the heat and add the Camembert strips into the tomato mixture.
- Spread the chutney over the base of the tart and spoon the tomato and cheese mixture evenly over the top. Brush with a little olive oil and bake for 20 mins. Serve with a big green salad.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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