Melting goat’s cheese & chutney tarts

• olive oil↗1 tbsp tbsp

  plus extra for dressing

• large red onion↗1

  halved and sliced

• pears↗5

  peeled and chopped

• sherry vinegar↗4 tbsp tbsp

  plus extra for dressing

• light or dark muscovado sugar4 tbsp tbsp
• thyme↗2

  sprigs, leaves only

• pack all-butter ready-rolled puff pastry↗375g g

  defrosted if frozen

• goat's cheese↗200g g

  with rind, sliced (we used Capricorn goat's brie)

• sprinkling thyme

  leaves

• egg↗1

  beaten

• bag salad200g g

  to serve

• Dijon mustard↗1 tsp tsp

Step-by-step instructions

1. 1

   Make the chutney first. Heat the oil in a large pan, then soften the onion for 5 mins. Turn up the heat, then add the rest of the ingredients. Bring to the boil, then simmer for 10 mins until tender and sticky. Leave to cool, then season to taste. Will keep in the fridge for up to 1 week.

2. 2

   Cut the pastry into 8 triangles, lift onto a baking sheet, then spread a little of the chutney over the middle of each. Top with a couple of cheese slices and a scattering of thyme. Brush the edges of the pastry with beaten egg, then chill until ready to bake. Can be prepared and chilled up to 1 day ahead.

3. 3

   Heat oven to 200C/fan 180C/gas 6. Bake for 20 mins or until dark golden and crisp underneath. Whisk together 1 tbsp oil and 1 tsp vinegar with the mustard and seasoning, then dress the salad leaves. Serve the tarts with the salad and a spoonful more chutney on the side.